Start by ripping one tortilla into pieces and placing it in a blender. This will help us create a smooth sauce. Add the remaining sauce ingredients including the crushed fire-roasted tomatoes, chicken broth, and chipotle peppers in adobo. Blend until you achieve a smooth consistency.
In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is hot, pour in the blended sauce. Let it simmer for about 8 minutes to slightly thicken, stirring occasionally. The aroma will fill your kitchen, making your mouth water!
While the sauce simmers, preheat your broiler. In a separate bowl, stir together the shredded chicken, sour cream, sliced green onions, and 1 cup of the shredded cheese. Season the mixture with salt and black pepper to taste.
Next, take the remaining 8 tortillas and place them on a microwave-safe plate. Cover them with a damp paper towel and microwave for 30 seconds. This step helps soften the tortillas, making them easier to roll.
Prepare a 9×13-inch baking dish by greasing it lightly with some oil. Take a warmed tortilla and spoon about 1/3 cup of the chicken mixture down the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this for the remaining tortillas.
Once all the enchiladas are in the dish, brush the tops with the remaining vegetable oil. Broil them for about 3 to 5 minutes until the tortillas are toasted and slightly crispy. Keep an eye on them to avoid burning!
After the enchiladas are toasted, pour the sauce you prepared earlier over them, ensuring each one is well-coated. Then sprinkle the remaining shredded cheese on top.
Return the baking dish to the broiler for a few minutes, allowing the cheese to melt completely. It will become bubbly and golden, creating a beautiful topping.
Once the cheese has melted, remove the enchiladas from the oven. Sprinkle them with fresh cilantro and additional green onion. To serve, drizzle with sour cream and add slices of avocado if you like.
