Make the avocado dip: combine avocado, sour cream, mayonnaise, lime juice, salt, cumin, and garlic powder in a blender and blend until smooth, scraping down sides as needed. Refrigerate until ready to serve.
Prepare the chipotle chicken according to its recipe. After it rests at least 5 minutes, chop into small pieces and set aside.
In the same skillet used for the chicken, heat 1 1/2 teaspoons olive oil over medium heat. Add diced red bell pepper and black beans and sauté about 2 minutes.
Remove the skillet from heat and stir in the chopped chicken and 1/2 cup mild enchilada sauce until evenly combined. Season with salt and hot sauce to taste.
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, roll one thawed puff pastry sheet to about 12 x 18 inches. Cut 4" circles in two rows to make 8 circles. Repeat with the second sheet and roll scraps to cut 4 additional circles so you have 20 circles total.
Place 1 1/2 tablespoons of the chicken mixture in the center of each pastry circle and top with 1 tablespoon shredded cheese.
Brush the edge of half the circle with egg wash, fold the dough over, and press the edges firmly to seal. Make sure there is about a finger-width of sealed dough before the filling. Crimp edges with a fork and pierce the top twice to vent.
Place empanadas on the prepared baking sheet so they do not touch. Brush tops and sides with egg wash and bake for 20–25 minutes, until golden brown.
Serve warm with the avocado dip.
Freezing option: freeze assembled empanadas on a tray until solid, then transfer to a freezer bag. Bake frozen empanadas at 400°F (204°C) for 30–35 minutes or until golden and cooked through.
