Clean chicken and cut it in vertical pieces.
Wash and drain chicken. Apply salt and pepper powder to the chicken and leave aside for 10-15 minutes.
In a saucepan, heat oil. Drop the chicken pieces in hot oil and stir fry them till their color changes to white.
Add about 3/4th quantity of the red enchilada sauce into the pan and cook chicken till its thoroughly done.
Let the sauce reduce to half. Switch off gas and cool the chicken thoroughly.
Once cooled, shred chicken with fork so that they no longer remain as lumps.
Preheat oven at 350 deg F. Prepare an ovenproof baking dish.
Combine Chipotle salsa with the remaining 1/4th quantity of enchilada sauce.
Spread few spoons of sauce on the bottom of the baking dish. Lay a tortilla on it. Apply sauce lightly. Sprinkle chicken all over the tortilla. Sprinkle the cheese over the chicken. Repeat laters at least 3 times in similar fashion.
Bake in the oven for 20-25 minutes.
Remove casserole from the oven and let it rest on kitchen counter for couple of minutes.
Cut the chicken enchiladas in desired shapes and serve immediately.
