Heat oven to 350 degrees F.

Use a small food processor to puree the Chipotle peppers in adobe sauce. Combine one tablespoon of the Chipotle sauce to the 2 cans sauce of Enchilada sauce. Pour about half of the Enchilada sauce into a frying pan.

Chop green onions and cilantro and set in a dish near workstation. Grate cheeses and shred chicken and set in dishes. Prepare two frying pans side by side on stove top (one with the Enchilada sauce and keep it heated on low). Place a Pyrex dish or pan near the stove top. Have oil and tongs nearby and ready.

Place a tablespoon of oil in the clean frying pan and heat on low. Once warmed, pick up a tortilla and move it around on top of the oil in the pan, then flip it and set in the pan. Allow the tortilla to brown lightly, then flip. It will firm up slightly. Then pick up the tortilla with tongs, dip both sides in the enchilada sauce and transfer to the Pyrex dish. Add another tablespoon of oil to frying pan and repeat coating the tortilla with oil, and flipping. While the tortilla warms in the pan, load the sauce covered tortilla with chicken, cheese, green onions and cilantro making a line in the center with the fillings. Spoon a little extra sauce on top of the contents.

Fold the tortilla edge over and wrap it under and place the tortilla seam side down in the dish.

Always be watching and flipping the tortillas heating in the oil pan. Keep this pan heated on low. Repeat the process of dipping the tortilla and coating in sauce, then transferring to the dish and loading with contents. Stack the tortillas tightly in the dish.

Once the dish is full, add more sauce over the top and especially edges of the tortillas (to keep them from drying out). Add more grated cheese on top. Sprinkle green onions and cilantro on top. Bake in oven for about 20 minutes of until cheese melts and starts bubbling. Serve warm and enjoy!