Shredded Chicken Enchiladas (w/ homemade sauce)

Sauce
16 z cans whole peeled tomatoes
1 (4 ounce) can chipotle chili peppers, undrained
1 karge shallot, chopped
2 teaspoons chili powder (ancho, new california are best if know where to find, basic powder will do just less flavor with it)
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5-10 minutes. Use as desired for enchiladas, I prefer to use over when cold then bake them, otherwise doesnt come out as well IMHO.

 Filling

3-4 breast worth of Shredded chicken
Sauce from above
Cheddar cheese (I prefer a medium or sharp cheddar of good cheese, not the bagged kind)
Sprouted corn tortillas (gluten free and not void of any (but still little) nutrients, mainly not as processed as other corn tortillas.


Place a thin layer of sauce into the bottom of a baking dish. Place a tortilla on flat surface, put a little cheese in a line down center, then do same with chicken. You can make these as plump as you prefer. Roll it then place into the backing dish. Then repeat until finished with desired amount of enchiladas are completed. Cover enchiladas with sauce (I try and cover enough that I dont see any tortilla not covered in sauce), then place cheese over the enchiladas, again desired about since some dont like lots of cheese.