The Whole Enchilada

Rachel Ray's enchilada recipe - smoky goodness that also happens to be low in salt.

Firecracker Enchiladas
3 tbsp vegetable oil
1 large onion, finely chopped
3 tbsp flour
One 29 oz can tomato sauce
1 tbsp chili powder
2 1/2 tsp ground cumin
1 1/2 tsp salt
Shredded rotisserie chicken (or sauteed chicken breast or any old leftover chicken)
1 pound muenster or cheddar cheese
2 chipotle chiles in adobo, chopped and seeds removed
Corn or flour tortillas (whichever you like better)

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 (it will be sorta gummy). Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for five 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. Fill tortillas with chicken mixture, roll up and transfer to the casserole dish, seam side down. 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.