Baked Buffalo Chicken Empanadas

Baked Buffalo Chicken Empanadas

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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

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 like I did in my low calorie pizza recipe. 

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 (and here are 10 more healthy recipes using rotisserie chicken)
  4. make my naked chicken tenders (the chipotle ranch flavor would be great for these empanadas)
  5. use a precooked chicken like John Soules or Tyson grilled strips or chicken by the pound from a local restaurant (I love Whole Hog BBQ’s pulled chicken)

chipotle ranch pan fried naked chicken tenders

And while it’s not chicken, one final recommendation would be my crispy 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
5 from 17 votes
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Baked Buffalo Chicken Empanadas

Creamy buffalo chicken inside crispy 2-ingredient dough. 

Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 empanadas
Calories 200 kcal
Author Mason Woodruff

Ingredients

  • 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

Instructions

  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.)  

Recipe Notes

  • 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 Facts
Baked Buffalo Chicken Empanadas
Amount Per Serving (1 empanada)
Calories 200 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 25g8%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.

More Filling Ideas

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

Bone apple tea! 

healthy cheesy taco boats



13 thoughts on “Baked Buffalo Chicken Empanadas”

  • 5 stars
    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!

  • 5 stars
    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!

  • 5 stars
    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!

  • 5 stars
    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.

  • 5 stars
    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!
    Marisol

  • 5 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.

  • 5 stars
    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.

  • 5 stars
    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.

  • 5 stars
    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.

  • 5 stars
    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!

  • 5 stars
    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.

  • 5 stars
    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.

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