1. In a mixing bowl, combine the shredded chicken, chipotle peppers, adobo sauce, cumin, garlic powder, smoked paprika, shredded cheese, and cream cheese. Stir until well combined. Season with salt and pepper to taste.

2. Roll out the puff pastry slightly on a floured surface. Cut into 4-inch circles using a round cutter or glass. Re-roll scraps to make more circles.

3. Spoon about 1 tablespoon of the filling into the center of each dough round. Fold into a half-moon, seal the edges, and crimp with a fork.

4. Place empanadas on a parchment-lined baking sheet and brush tops with beaten egg.

5. Bake at 400°F (200°C) for 18–22 minutes or until golden brown and puffed.

6. Let cool slightly before serving. Garnish with chopped cilantro and serve with lime wedges and dipping sauce of choice.