Toss together chicken, tomato sauce, minced chipotle peppers and 3 tablespoons cilantro; stir in cheese.
Preheat oven to 375°F. Spoon 2 rounded tablespoons cooked chicken mixture onto middle of dough. Moisten edges of pastry with beaten egg and fold in half to form half-moon shape. With fork, press edge of empanada to seal, transfer to greased baking sheet.
Repeat with remaining puff pastry rounds and filling to make 12 empanadas. Brush empanada tops with beaten egg.
Bake until empanadas are puffed and golden brown and filling is hot, about 20 minutes, rotating pan after 10 minutes for even browning. Meanwhile, combine ingredients for Cilantro Crema and set aside. Transfer empanadas to cooling rack. If desired, sprinkle with 1 tablespoon cilantro; serve warm or room temperature, with Cilantro Crema.
Note: For easy shredded cooked chicken use a supermarket rotisserie chicken or precooked packaged chicken strips.