Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
30 Mins
Total Time
1 Hour 30 Mins
Serves 8 (serving size: 1 empanada and 1 tablespoon sauce)

The empanadas can be made ahead of time and chilled until ready to bake. For less heat, seed the jalapeño peppers after roasting.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 teaspoon salt, and baking powder in a food processor; pulse to combine. Combine 1/3 cup oil and 5 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.

Step 3

Arrange tomatillos, jalapeños, and 4 garlic cloves in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 25 minutes or until charred. Combine tomatillo mixture, juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and sugar in a blender; pulse until finely chopped, scraping sides.

Step 4

Reduce oven temperature to 400°.

Step 5

Heat a large nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Chop remaining 2 garlic cloves. Add garlic to pan; sauté 1 minute. Add chicken and mushrooms; cook 6 minutes or until chicken is browned, stirring to crumble. Cool slightly. Add 1/2 cup tomatillo sauce, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and cheeses, stirring well to combine.

Step 6

Combine egg and 1 teaspoon water in a small bowl, stirring well with a whisk. Remove dough from refrigerator; let stand 5 minutes. Divide dough into 8 equal portions, shaping each into a ball. Roll each dough portion into a (6-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 tablespoons chicken mixture into center of each circle. Moisten edges of dough with egg mixture; fold dough over filling. Press edges together with a fork to seal. Brush remaining egg mixture evenly over empanadas. Place empanadas on a parchment-lined baking sheet coated with cooking spray. Bake at 400° for 24 minutes or until lightly browned. Serve immediately with remaining tomatillo sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

jakeajmom's Review

March 28, 2014

DanielleCooks's Review

January 18, 2014
The filling and the sauce was outstanding but I had the same problem with my dough, I only got 4 out of them as well. I will just find another dough recipe.

NancySF's Review

January 02, 2014
Very tasty; easy to simplify by buying empanada dough (Goya has a package that is separated with sheets of plastic, like the old American cheese slices, and was just the right size for this recipe). I also left out the gruyere cheese without anyone being the wiser and made a couple of them dairy free altogether. I will say that the salsa was so spicy we found we needed yogurt, rather than more salsa, as a dip. Yum.

lexy7070's Review

December 30, 2013
These are great! So tasty! I gave them four stars only because they're very labor intensive. The tomatillo sauce is spicy and delicious! I might take some of the seeds out of the jalapeno next time to tone it down. I know I wasn't measuring very carefully when I made the chicken filling. I guess I was all measured out after making the dough. My chicken was 9+ ounces, but I put it all in anyway. Really, what's a girl to do with a single leftover ounce of ground chicken!? Anyway, I had enough for two rounds of dough. I was making teeny tiny appetizer portions and ended up with something like 35-40 (maybe more). I'm excited to bring them to a party. They're even good when quickly reheated in the oven! I tested one just to make sure, and then two more to make sure the first one wasn't a fluke. ;)

ADapperCook's Review

December 16, 2013

cm55825's Review

December 11, 2013
This was a lot of work but they turned out good. I followed the recipe exactly. My only complaint is how long they took to prepare- took me about 2 hours from start to finish. Even my kids liked them, so that's always good! Also, if you roll he dough out flat enough, it makes 8.

kenpocentaur's Review

November 29, 2013

shainamanning's Review

November 24, 2013
I cannot speak for how the sauce is, as I used a short cut salsa. But the empanada recipe itself is a horrible waste of time. The dough only yielded enough for barely 4 empanadas. I couldn't fit all the chicken filling into the dough pockets. The dough also tore, (and I make bread at least a few times weekly.) Disappointed.

amyadele's Review

November 20, 2013