In a large skillet over medium heat, sauté the onions, chipotle pepper, jalapeño, and garlic in the oil. Cook for 7 minutes.
Add the tomatoes and cook for 3 minutes. Remove from heat and allow the sauce to cool. In a food processor or blender, puree the sauce.
In a large deep bowl, mix the chicken with 1/2 cup of sauce.
Preheat the oven to 200 degrees Celsius.
6.In a large baking dish, place the tortillas (you can put a little vegetable oil on each one to brown them). Heat the tortillas for 2-3 minutes so they are soft and manageable.
7.In the baking dish, place 1/2 cup of the sauce. Take each tortilla, fill it with two tablespoons of chicken, and roll it up.
Arrange all the enchiladas in the baking dish with the opening facing down so they don't open. Cover with the remaining sauce and the manchego cheese and bake for 10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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