Pre-heat your oven to 350 and line a baking sheet with parchment paper.
Mix your shredded chicken, cheese, and both salsas together in a bowl.
Flour a small working surface (I use a cutting board but you could also just use your counter).
Take out one biscuit at a time and split it in half so you have 2 equal circles. (See photos above)
Using either a rolling pin or your hands, flatten each circle out to about 1/4 inch thick.
You have a few options for making the football shape:-You can use a football cookie cutter. -You can free-hand the shape with a knife (a football shape isn't too hard)-Or you can do what I did...use a large empty soup can and flatten down one side so it's somewhat "football" shaped :)
Scoop a heaping tablespoon of the chicken mixture and add it to the middle of one side of the biscuit dough.
Cover with the other half of the biscuit dough and crimp the edges shut with a fork. (If the shape got a little bit "smushed", just use a pizza cutter or a knife to trim the edges)
Using a small sharp knife, cut a line down the middle of empanada, and then little lines across the top to look like football laces. (see photos)
Sprinkle the tops with salt.
Bake at 350 for 14-16 minutes.