Season chicken on both sides with 1 Tbsp Cajun seasoning per breast.
Sauté chicken in 1.5 Tbsp olive oil over medium high heat until cooked through. Remove from heat and let cool.
Once cooled, shred chicken into small pieces and place in large bowl.
Sauté peppers and onions in 1 Tbsp olive oil over medium high heat about 5 min or until softened and just starting to brown.
Add peppers and onions to bowl with chicken.
Add cheeses through to hot sauce into bowl with chicken and veggies and mix thoroughly. Taste mixture and adjust spices as desired.
Place 1 empanada dough round at a time on flat surface.
Place about 1.5-2 Tbsp chicken filling in center of dough.
Dip finger into water and run along edges of empanada to dampen slightly (this helps dough to stick to itself).
Fold dough over filling and press edges together. Using a fork press down on edges all the way around the half moon to fully close empanada shell and give a decorative seal. Flip empanada over and repeat on other side to ensure a good seal.
Continue until you’ve made 24 empanadas or used all of your chicken.
Heat 2 Tbsp achiote oil over high heat until lightly bubbling.
Pan fry empanadas 3-4 at a time about 2 min on each side or until crunchy on both sides.
Remove and drain on paper towels.Continue until all empanadas are fried. Pour more oil in sauté pan as needed.
Serve with salsa, guacamole, and/or sour cream as desired