Heat the oven to 425 degrees. Move the oven rack to the center position. Mix the chicken, cheese, chiles, adobo sauce, taco sauce and chopped cilantro in medium bowl. On a lightly floured work surface, roll out one pie crust to a 12-inch circle. Using a 3-inch round cutter, cut out 15 circles. Using half the chicken mixture, place 1 slightly rounded teaspoon mixture in center of each circle. Brush the outside edges lightly with the egg. Fold over to make half-moons and pinch the edges to seal. Place the empanadas 1-inch apart on a large ungreased cookie sheet. Press around sealed edges with a fork. Prick the tops with a fork and brush with the egg. Bake in the center of the oven for 10 to 12 minutes or until golden brown. Meanwhile, using the remaining pie crust and chicken mixture and cheese, prepare the remaining appetizers. Place the second batch of empanadas on another cookie sheet. Bake as directed above. Mix the sour cream and garlic powder in small bowl. Serve the empanadas with a dollop of the sour cream mixture. Tip: The empanadas can be made ahead of time, covered and refrigerated prior to baking. Add one minute to the baking time if prepared ahead.