– Cook onion in oil until softened. Add chopped tomatoes, the diced chipotle pepper and the enchiladas sauce. Cover and simmer for 20 minutes. Remove from heat and stir in chopped cilantro and season.
– While the sauce simmers, combine the shredded chicken, remaining onion, shredded cheese, chopped cilantro, and sour cream. Mix well to combine. Season with salt and pepper.
– Spoon the enchilada sauce onto the bottom of a baking pan. Place rolled enchiladas, with the seam side down, into pan over sauce. Repeat with remaining tortillas.– Pour sauce over the enchiladas. Top with shredded cheese. Bake at 350º F for 30 minutes or until heated through.