In a Medium Saucepan set to Medium High, saute garlic and then add Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use, and preheat your oven to 400 degrees.
Cook chicken breasts (I used a George Foreman grill) and shred.
Heat the vegetable oil in a medium skillet over medium-high heat. Saute onions and garlic on low until soft( about 2 minutes)Add chicken, salt, cilantro,oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat and set aside.
Put 1/3 cup chicken mixture into each tortilla and roll it.
Spray a 13 by 9-inch baking dish with non-stick spray. Place each rolled Enchilada seem side down, and cover with sauce and cheese. Cover with foil and bake at 400 degrees for 20 minuets. Remove foil and cook an additional 5 minutes (or until cheese is bubbly)
Let cool and Serve! I topped mine with Sour Cream and a little hot sauce, but if you choose to top it remember to account for the extra calories!