The beauty of these enchiladas is the adobo sauce. It has such a distinctive flavor, and it provides a nice alternative to traditional enchiladas. Pair with a salt-rimmed margarita or grapefruit-flavored sparkling soda.
*Note: Chipotle peppers can be spicy, especially when their seeds are included, so please use caution. As an alternative to the peppers, you may use several tablespoons of the adobo sauce.
Preheat oven to 400 degrees. Remove all meat from chicken and shred in a large mixing bowl. Add 1 cup salsa (use more if the mix is too dry) and desired amount of chipotle peppers and onion; mix.
Pour just enough enchilada sauce in a 9x13 glass baking dish to cover the bottom.
Heat several tortillas in the microwave, covered, for about 15 seconds. Place several spoonfuls of the mix in to each tortilla; roll, and place folded side down onto the baking dish. Repeat for all remaining tortillas.
Pour desired amount of enchilada sauce over the enchiladas and cover with cheese.
Place in 400 degree oven for 15 minutes or until cheese is melted. Add desired toppings and serve.