02In a large skillet over medium heat add the two tablespoons of olive oil.
03Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
04Add in the minced garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.
05Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.
06Put the shredded grilled chicken in a bowl. Add a cup of the “enchilada sauce” to the shredded chicken.
07Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan.
08Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.
09Spoon 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.
10Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese.
11Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and bubbly.
12Serve two per person topped with a dollop of sour cream, your favorite hot sauce and torn cilantro. Other delicious toppings like sliced olives, salsa, green onions and pickled jalapenos would be fantastic too!