Ingredients:

3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated (I used 2% cheese 8oz bag)
3/4 c minced onion
12 corn tortillas

Sauce:
2T butter
2T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic, minced
1 t oregano
3-4 canned chipotle chilies, seeded and minced
2 T adobo sauce from can
2 T sour cream

Methods:

Melt the butter in a skillet.Stir in flour.Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chilies, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.

Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9×13″ dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375°F for 8-10 minutes, just until the sauce bubbles.

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