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1
Lightly spray the bottom of a 9x13 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 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, chili powder, diced green chiles and the tablespoon of diced chipotle peppers, stir.
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7
Whisk in the broth and add the tablespoon of adobo sauce and simmer over medium heat until the sauce has thickened.
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8
Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings if needed.
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9
Remove from heat and set aside.
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10
In a large bowl add the shredded chicken, half of the enchilada sauce that you just prepared, 1 cup of the shredded smoked Gouda and 1/2 cup of the shredded cheddar.
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11
Measure and spread 1/4 cup of the remaining sauce in the bottom of the prepared pan.
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12
Wrap the tortillas in a damp paper towel and microwave for one minute.
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13
Then remove them from the microwave and place them on your work surface.
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14
Spoon a little of the chicken mixture down the center of each tortilla, tuck in the ends and roll them up, placing them 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 remainder of both cheeses.
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16
Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese is melted and bubbly.
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17
If desired serve with hot sauce, sour cream or greek yogurt and sliced avocado.
