In these Lighter Chicken Enchiladas; cooked shredded chicken is mixed with a light chipotle sauce, stuffed into tortillas, topped with muenster cheese and baked until melty and delicious! Yields 8 enchiladas or 4 servings (2 each).
Spray the bottom and sides of a 13x9 baking dish with olive oil and set aside. Preheat your oven to 400°.
Heat 1 teaspoon of oil in a large, 10-inch skillet over medium heat. Add the finely diced onion and peppers, season with a pinch of salt and then cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
Next, add in the garlic and cumin. Cook 1 minute before adding in adding in the butter. Once melted, stir in the flour and cook for 2 minutes.
Then add in the chipotle peppers and 1 to 2 teaspoons adobo sauce. Stir while slowing pouring in the broth. Increase the heat to medium-high and simmer while stirring occasionally until the sauce has thickened, about 4 to 6 minutes. Season with kosher salt and freshly ground black pepper.
In a bowl, combine all of the shredded chicken with 3/4 cup of the sauce. Then spread 1/2 cup of the sauce in the bottom of the prepared baking dish.
Spoon a little of the chicken mixture down one side of tortilla, tuck and roll, placing it seem side down into the baking dish. Repeat with remaining tortillas and filling
Pour the remaining sauce over top of the enchiladas and spread using a spatula before sprinkling with the grated Muenster cheese.
Bake, uncovered, in your preheated oven for 15 to 20 minutes or until the sauce is bubbling and the cheese has melted and is golden brown in spots.
Allow to cool slightly, before serving with desired toppings.
Serve with: sliced avocado, plain greek yogurt or sour cream, hot sauce, sliced green onions and chopped fresh cilantro leaves.