Firecracker Enchiladas

I just found this one on the Rachael Ray Magazine site. When I make my black bean soup, we always have a ton of chipotle peppers left over. I think this will be a good way to use them up! I think I would use the filling from my Cheesy Chicken Enchiladas, though.

Firecracker Enchiladas, courtesy of http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/firecracker-enchiladas/article.html

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas

1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.

2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.

3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.