Chicken Enchiladas

• Preheat oven to 375 DegF.

Sauce

• Combine Yellow Onion, Cilantro & Garlic into a food processor. Blend until smooth.
• Place a large pan onto the stove on medium-high heat. Add Olive Oil, Onion Mixture (see previous step), Chili Powder, Cumin & Salt. In parallel, combine Tomatoes, Chipotles and Adobe Sauce into a food processor. Blend until smooth. After onions cook until they begin to brown, add Tomoato Mixture and bring to a boil. Then, reduce heat and maintain simmer for 10 minutes.
  

Enchiladas

• Combine Chicken, Oregano, White Onion, ½ cup Mexican Cheese & ½ cup Queso Fresco. When the Onion & Tomato mixture (see above) is ready, add 1-½ cup to the Chicken Mixture and stir until even throughout. Add salt to taste.
  
• Grease 9" x 11" Baking Dish. Add half the remaining Onion & Tomato mixture into the bottom of the baking dish. Plate tortillas on flat surface, add Chicken mixture to each tortilla equally.
  
• Roll each tortilla and add to the baking dish with the seam-side facing down. Pour remaining Onion & Tomato mixture over the top of all dry enchiladas.
  
• Cover baking pan with aluminum foil. Bake for 15 minutes. Uncover, add remaining ½ cup Mexican Cheese & ½ cup Queso Fresco and place back into oven until cheese is melted (~15 minutes).