Use rotisserie chicken to make this smoky-sweet filling even easier.
In a large skillet, heat the oil over medium heat. Add onion, green pepper, garlic, cumin, salt, paprika, and black pepper. Cook 5 to 7 minutes or until tender. Stir in chicken and chard. Cook until the chard is wilted and the chicken is warmed through, about 5 minutes. Remove from heat and stir in sweet potatoes. Let cool. Fill and bake empanadas as directed in Basic Empanada Dough recipe.