Chicken Tinga Enchiladas (Easy)

Ingredients

1 Rotisserie Chicken Avoid “Lemon Herb” or “BBQ, etc - smoked is ok
1 Small Can Chipotle Peppers in Adobo Sauce 2 peppers is mild, all of them brings heat
1/2 Onion, coarsely chopped
2 cloves Garlic Or if you don’t have any, 1/2 tsp of Garlic Powder
1 tsp Ground cumin
1 tsp Salt
1/2 tsp Oregano
1 cup Shredded cheese I like Mexican 4 cheese blend for this, but it’s your call
1/2 cup Cotija Cheese Optional, if you have it - this stuff is great for Mexican Street Corn
2 Tbsp Torn Fresh Cilantro Leaves Optional (garnish)

Discard the skin and shred the chicken (to like you find in most restaurant enchiladas) - eat the skin while you’re working, chef bonus!
In a blender (don’t blend yet) throw in the tomatoes, onion, garlic, cumin, salt, and oregano. Then you have a decision to make - if you want the enchiladas mild, put two of the chipotle peppers and a Tbsp of the adobo sauce they came in into the blender. If you want them with a good kick, dump the entire can’s contents of chiptotle peppers and all the adobo sauce into the blender. Now, blend until smooth.
Spread half the sauce in the bottom of a greased casserole dish. Dump the rest into a large mixing bowl, throw in the shredded chicken and mix up well until very well mixed. Now, preheat the oven to 450F.
Assemble the enchiladas - lay a tortilla flat, spoon in a good portion of the shredded chicken, roll tight leaving the ends open, and place seam side down into the casserole dish. Go ahead and snug all of them up together; you don’t need to leave space between them.
Once the casserole dish is full, spread any leftover chicken you have over the top of the enchiladas, then spread the shredded cheese to cover the top completely (along with, sparsely spread, half of the Cotija). Bake uncovered for about 20 minutes.
Take it out of the oven, spread the rest of the Cotija cheese (sparsely) over the top along with the torn Cilantro leaves, and let it sit to cool for about 5 minutes before serving.