Baked Buffalo Chicken Empanadas

These buffalo chicken empanadas are super easy to make, crunchy on the outside, creamy on the inside, and perfect for the calorie conscious gangsters out there. Thanks to a spin on the infamous 2-ingredient dough, each baked empanada has just 4 grams of fat! 

And best of all, they’re highly customizable. I’ll give you a few of my favorite filling combos below, but you can get as creative as your heart desires. 

two images of buffalo chicken empanadas with title text on a white banner in the center

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How to Make Baked Empanadas 

In case you’re unfamiliar with 2-ingredient dough, it’s simply a combination of fat free Greek yogurt and all purpose flour. It’s perfect for bagels, pastries, and especially low calorie pizza

For these baked buffalo chicken empanadas, the recipe calls for blending the dough together in a food processor. But you can certainly mix it by hand. My air fryer pizza recipe is a great example of this.

Once you have your dough ready to go, roll it out into rectangle and cut it into 4 pieces. Then it’s as simple as fill, wrap, brush with a bit of oil, and bake! 

Buffalo Chicken Empanadas Filling Ingredients

Simple is the name of the game. Here’s everything you’ll need:

  • fat free or 1/3 fat cream cheese
  • buffalo sauce (I used Frank’s Red Hot)
  • ranch seasoning
  • cooked chicken

That’s it! 

Options for the Cooked Chicken

You can use any kind of chicken in your empanadas. Here are a few ideas:

  1. my Instant Pot Buffalo Chicken was destined for chicken empanadas
  2. my Carolina BBQ crockpot shredded chicken 
  3. use rotisserie chicken without the skin 
  4. use precooked chicken products or chicken by the pound from a local restaurant 
  5. pressure cooker shredded Mexican chicken

And while it’s not chicken, one final recommendation would be my crispy pork carnitas

Final Recipe Notes

For a quick and easy dip, you can mix 1/2 cup of Greek yogurt with 1 tablespoon of the ranch seasoning. You can also use a premade low calorie ranch, bleu cheese, or dressing of your choice. 

And if you’re using an air fryer, I fried mine at 400 for 8-10 minutes but cooked the outside a bit too fast. I would reduce the temperature to maybe 375 and fry for 14-16 minutes. 

And I think that’s about it! If you make these buffalo chicken empanadas, I wanna see ’em! Grab a photo and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.

buffalo chicken empanadas on a white plate with ranch dip in the corner

Baked Buffalo Chicken Empanadas

Yield: 4 empanadas
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Creamy buffalo chicken inside crispy 2-ingredient dough. 


  • 1 C (120g) All Purpose Flour
  • 2/3 C (150g) Fat Free Greek Yogurt
  • 3 oz Chicken Breast, cooked and shredded
  • 2 oz Fat Free Cream Cheese, or 1/3 fat cream cheese (room temp or softened)
  • 2 Tbsp (30mL) Buffalo Sauce
  • 2 tsp Ranch Seasoning
  • 1/2 Tbsp (8g) Olive Oil, or your choice of oil


  1. Preheat oven to 400F and line a baking sheet with parchment paper or a nonstick mat. 
  2. Add the flour and Greek yogurt to a food processor and blend until you can form a ball of dough. (You can also mix by hand.) 
  3. Spray the parchment paper with a bit of cooking spray and roll the dough into a large rectangle (about 11x8).  a rectangle of 2 ingredient dough before making empanadas
  4. Mix the cream cheese, cooked chicken, buffalo sauce, and ranch seasoning together in a small bowl.  shredded chicken on top of buffalo sauce and cream cheese
  5. Cut the dough into 4 equal pieces and add 1/4th of the buffalo chicken mixture to each piece near the center cut line. 2 ingredient dough cut into 4 pieces with buffalo chicken on each piece
  6. Fold the other half of the dough over, sealing the edges all the way around.  buffalo chicken empanadas on a nonstick mat before baking
  7. Use a fork to crimp the edges to further seal the empanadas and brush the olive oil over each empanada.  4 buffalo chicken empanadas with olive oil brushed on top and crimped edges before baking
  8. Bake for 18-22 minutes or until the tops are golden brown. (Air fry for 14-16 minutes at 375.)  


  • Each serving has 4 Smart Points.
  • If you have trouble rolling your dough because it's too sticky, add a bit more flour. You shouldn't need more than an extra tablespoon or two. 

Nutrition Information:
Yield: 4 empanadas Serving Size: 1 empanada
Amount Per Serving: Calories: 200Total Fat: 4gCarbohydrates: 25gProtein: 14g

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More Filling Ideas

A handful of recipes come to mind that would make for great savory empanada fillings:


20 thoughts on “Baked Buffalo Chicken Empanadas”

  • I made these last night and they were delicious. I folded them over and made squares instead of Mason’s cute little moon shapes because he’s dough gifted and I am not, but the taste was delicious. I also increased the chicken to 5 ounces, the cream cheese to 3 ounces and made only 2 servings because I knew I was going to eat two anyway. I highly recommend!

  • I would give these TEN stars if I could, they are a flavor extravaganza! While these require you to break out the rolling pin and are a bit more labor intensive than Mason’s other recipes, don’t let that shy you away…THEY ARE WORTH IT! The customization options are endless with this one if you wanted to change up the spices and/or or protein choices. I tripled the recipe making them for lunches this week, my husband continues to rave about them each day. Mason continues to crank out tasty content!

  • Made these with the other buffalo chicken on this site and made some with bbq chicken for the kids. Everyone loved them! Easy and filling. My parents were impressed I made my own dough and no idea it was pretty healthy!

  • I am a huge “buffalo chicken” anything fan, and these empanadas were great! Awesome flavor and very easy to make. Although mine did not look as appealing as Mason’s, shaping dough is not one of my cooking talents.. I just cooked and shredded a couple chicken breasts and added the hot sauce and other ingredients, and they came out great! With a side of ranch dressing to dip in, this was a filling dinner for my boyfriend and I.

  • Buffalo chicken empanadas taste amazing! I made these for my husband because he loves buffalo anything and I’m usually not a fan but this recipe was the right amount of buffalo to make both our taste buds happy. I usually buy a store bought rotisserie chicken, shred it, add ingredients and the chicken is done. EASY! The dough is simple enough but I always seem to have a hard time with the texture. It’s sticky and hard to roll. I feel like I have to add too much corn starch for it to get a rolling consistency. Does this happen to anyone else? However, once I get it to rolling consistency the rest is easy. Plop the chicken on top fold and bake which I have done in the oven and air fryer. Both just as good! The ranch dip is genius! Simple and low on weight watchers points. It’s a nice simple guilt free dish that we enjoy often. I give it five stars!

  • I tripled the dough and got twelve 76g balls. These were quick and easy to meal prep for the week. I added a spinach salad to the side and it was great. I did use Lillie loves macros recipe for the buffalo chicken (because I loooove it) but it was a little runny (I must have not let it simmer) so some of my empanadas were hard to get to stick together without getting holes- they still tasted really good.

  • These are to die for. I crave them/the filling all the time! I made extra of the filling and ate it alone to save on carbs. My picky boyfriend even likes these. A modification I made was adding garlic, salt, and onion powder to the dough to give the dough more flavor. This is my favorite recipe of Mason’s.

  • This is one of my favorite Mason recipes. I make these over and over because they are that good, they are kid approved, they are versatile, the reheat wonderfully and they are easily portable. I’ve made these following the recipe exact but sometimes I switch up the filling. The last time I made these I used shredded BBQ Chicken that I made in the Instant Pot and added a bit of cheddar. I’ve also done breakfast versions filled with scrambled eggs and ham. I do not have an airfryer so I have always baked them in the oven and turn the broiler on for a minute or two at the end.

  • I think this was the recipe where I fell in love with Mason and his recipes! The filling tastes just like the buffalo chicken dip that everyone loves and always has at parties! I make these every couple weeks, they are that good! Before adding the hot sauce I pull a little bit of filling out and make a couple for my little kids and then just let them dip in whatever sauce they want.

  • I NEED to make these again! I made them when i was cutting and they are worth the tiny bit of extra time it takes to work with the dough! The serving sizes are really generous and everything buffalo chicken is just awesome. Another great recipe using things that I typically have on hand!

  • Loved these but would make a little more dough next time. My filling was bursting out and prob just need a bit more dough.

  • I botched this recipe 4 times before I actually got it right, filling coming out, dough not cooking or sticking to paper, but once I did the flavor was amazing. They take a little more effort to make but the end result is great.

  • This is probably one of my favorite recipes on the site. I’ve actually never done buffalo chicken because there recipe is so versatile. I’ve done ground beef with cheese, shredded chicken with a little salsa, pepperoni and cheese.

    One of the things I often do is either add seasoning into mixture or once I roll it out add some seasoning. My one piece of advice is to not make the mixture too thin. When you do, the empanada may fall apart when you fold it.

  • Omg! These were sooooo good. I first made the buffalo chicken from this site then made these and made the Greek yogurt ranch dip and it was way better than I expected! I’m new to cooking so all of this took me a long time but the end result made it all more than worth it! Will definitely be making these many times over soon!

  • This was so yummy and so easy to make! I was worried about making the dough on my own as I have never done that before, but it was SO EASY. Also, I tried making this with BBQ chicken using G Hughes Original BBQ sauce, and taking out the ranch and buffalo sauce. The best part about making these is that I more than likely already have all the ingredients in my house. I can make these whenever I want, and don’t have to worry about running to the store for an ingredient. I would recommend everybody give these a try, you will not be disappointed!

  • One of my top favorites to make. It’s suuuuuper easy to make. although I still have trouble when I fold the dough over (I get small holes and tears) it’s what’s on the inside that counts. ❤️ And that is creamy buffalo chicken. (What Mason never fails to do is create delicious recipes that make you think you’re eating junk food, but in reality, you’re hitting macros and getting full. No more bland chicken and rice. You can have fun with cooking AND eating!)

    • This recipe is great! I tried these but used crockpot BBQ chicken on the inside instead of buffalo. The dough makes the recipe! It’s nice to be able to enjoy a dough that’s got better nutrition then most.

  • These really saved the day for us. Highly recommend. Our regular oven has been broken this entire quarantine. Luckily we still have our air fryer. I have a pretty crappy rolling pin so it didn’t stay together quite as pretty. But the taste was amazing!

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