Rough chop all the vegetables and put them in a large Dutch oven. Add the spices and turn the burner on medium high until it starts boiling. Stir and reduce heat to a simmer. Cover and simmer for 1 hour.

Towards the end of cook time, cut up an onion in small slivers (like you would for Chinese stirfry). Sauté onions in oil until translucent, but I like to crisp them up a bit for flavor!

Puree mixture with an immersion blender.

If you plan to freeze some for later, remove that part before the next step.

Add cream cheese, stir and let it melt.

When cream cheese is all melted, remove 1 cup of mixture to a separate bowl. Add ¾ cup red enchilada sauce to this and reserve for later.

Now add the onions to the Chipotle mixture. Also add in chicken, lime juice, and cheddar cheese. Simmer at medium for 15 minutes just to reduce the sauce.

At this point, you can refrigerate the enchilada mixture to make them later if you want.

Using whatever size baking dish you need for the amount you are making, spray with cooking oil and cover the bottom of the pan with a thin coat of the Flavor Base mixed with Cream Cheese and Enchilada Sauce that you set aside earlier.

Use about ¼ cup of Chicken mix for each tortilla. Roll up and place seam down in the baking dish. When finished, cover enchiladas with the rest of the reserve sauce, then top with pepper jack cheese.

Bake uncovered at 400 degrees for 25 minutes.