Preheat oven to 350F.
Place chicken in a stockpot or dutch oven. Add the enchilada sauce, adobo seasoning and chipotle pepper. Heat over medium-low heat for 20-30 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165F and shreds easily when pierced with a fork.
To shred the chicken, you can use two forks or an electric mixer. For safety (no hot splattering sauce), remove the chicken from the stockpot and place in a large bowl for the shredding process.
Once the chicken is shredded, combine with 1/2 cup of the enchilada sauce it was cooked in, queso fresco, green chiles and chipotle sauce. Season with more adobo and chipotle pepper, if desired.
Place the Mission Extra Thin Yellow Corn Tortillas on a baking sheet and lightly coat (or spray) with oil.
Heat tortillas for 2 minutes to make pliable. (Do not over bake or you will end up with tostadas.)
Working quickly, place the warmed tortillas on a clean surface and add 2 Tablespoons of the enchilada filling to each. Roll and place in the two baking dishes. Each dish should have approximately 8 rolled enchiladas.
Pour 1/2 to 1 cup of enchilada sauce over each baking dish full of enchiladas and sprinkle on two cups of cheese per dish. Cover each dish with tin foil.
Increase the oven temperature to 450F and when fully heated, bake the enchiladas for 10 minutes, then remove the tinfoil and bake for an additional 3 minutes to melt the cheese.
