In a medium sauce pot over medium high heat melt butter and cook garlic until fragrant about 3 min. add hot sauce and Sazón heat through for another two minutes. Reduce heat to low.
In the same pot add chicken and cover with sauce. Add the cream cheese, cheddar and green onion and stir to combine. Remove from heat and chill in the refrigerator for at least 30 min. or until ready to use.
Heat oven to 375˚F. Place dough round on work surface. Using heaping tablespoon measure, spoon meat mixture onto center of dough round. Using pastry brush, paint edges of dough with egg wash. Fold dough into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.
Divide empanadas among baking sheets, leaving 1½” space between each empanada. Brush tops of empanadas with remaining egg wash. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.
While empanadas are baking in a bowl combine sour cream, mayonnaise, blue cheese, lemon juice and Adobo. Chill in refrigerator until ready to serve.