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1
Lightly spray the bottom of a 13x9 baking dish and set aside.
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2
Preheat your oven to 400 F.
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3
In a large skillet over medium heat add the two tablespoons of olive oil.
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4
Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
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5
Add in the minced garlic and cook for one minute.
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6
Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.
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7
Whisk in the broth and water.
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8
Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened.
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9
Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.
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10
Put the shredded grilled chicken in a bowl.
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11
Add a cup of the enchilada sauce to the shredded chicken.
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12
Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan.
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13
Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.
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14
Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish.
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15
Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese.
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16
Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and bubbly.
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17
Serve two per person topped with a dollop of sour cream, your favorite hot sauce and torn cilantro.
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18
Other delicious toppings like sliced olives, salsa, green onions and pickled jalapenos would be fantastic too!
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19
Enjoy!
