I've dabbled in Mexican foods for a while now, but this was my first time making both Spanish Rice, and Chipotle sauce from scratch.

I've since learned that there's some pre-made chipotle products that taste just fine, I'm omitting how to make the sauce from scratch because in my opinion it's not worth it. If you want to, go for it, just look up instructions for re-hydrating dried peppers and getting pepper paste, use that in place of the canned sauce.

The Spanish rice takes approximately 30 minutes to cook, so I start it after I get the enchiladas in the oven, and they both come out at the same time. Prep all your ingredients ahead of time so you're ready to go.

Enchilada ingredients:
1 bag of fajita-size flour tortillas
1-2 cans La Costena Chipotle Peppers in Adobo sauce.
2 lbs chicken breasts, cut into cubes or strips
1 bag shredded cheese
24 oz container sour cream

Spanish rice ingredients:
2 tbsp vegetable oil
1 cup uncooked white rice
1 onion, chopped
1 green bell pepper, chopped
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chiles
1 tbsp chili powder, or to taste
1 tsp salt

Preheat oven to 350 degrees F (175 degrees C).

Cook the chicken breasts in a pan with a little oil, salt, and pepper for about 5-7 minutes, or until you no longer see pink.
Blend the canned chipotles in a blender or food processor, mix a few tablespoons at a time into the sour cream until you hit a level of spice you're comfortable with; I'm a muy-picante kind of guy, so I use three cans like a crazy person.
Divide your chipotle and sour cream sauce in half. One half is for the filling, the other is for topping the enchiladas.
Mix the cooked chicken with half of the sour cream mixture.

Microwave your tortillas for 15-20 seconds to soften them, this will assist in rolling them without tearing.
Spoon a line of filling down the middle of the tortilla, roll up and place seam side down in a casserole dish, repeat until the pan is full or you run out of filling.
Pour the rest of the sauce over the top of the enchiladas, top with shredded cheese, and cover with aluminum foil.

Bake for approximately 30 minutes.

Spanish Rice instructions:
Heat oil in a deep skillet over medium heat.
Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes.
Season with chili powder and salt.
Cover, and simmer for 30 minutes, stir every five minutes or so, until rice is cooked and liquid is absorbed.

Enjoy!