Red Chile Enchiladas

This super yummy recipe was submitted by Rachelle Kunkel.

1 can Rosarita's enchilada sauce
3 cloves of garlic, minced
1 1/2 to 2 chipotle chilies in adobo sauce + about 1 Tbsp. of adobo sauce
1/5 to 2 lb. ground meat (I use ground beef turkey or shredded rotisserie chicken)
1 onion, chopped
Salt and pepper to tatse
16 corn tortillas, toasted on the stove top with a tiny bit of oil or warmed in the microwave in a towel
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
Cilantro

Warm enchilada sauce over low heat with 2 cloves chopped garlic, chile in adobo, and adobo sauce. In a skillet, brown meat; add onion and remaining clove of garlic and season with salt and pepper. Warm tortillas. Fill tortillas and roll: Meat mixture, sauce, cheese.