Place your chicken breast halves in a small pot and cover them with 1 ½ cups chicken stock. Bring the stock to a simmer and cook for 20 minutes. Remove the chicken breasts from the stock and shred the chicken using two forks or your hands. Set aside.

While your chicken is cooking, get going on your enchilada sauce. Combine the tomato sauce, chicken stock, cumin, Mexican chili powder, garlic powder, and Cholula in a medium pot. Bring to a boil, then lower to a simmer. Simmer for 10 minutes to allow the flavors to combine. Salt to taste. Set your sauce aside until ready to use.

Add the onions, red bell pepper, and minced garlic to a large pan with 1½ tbsp olive oil. Saute for 3 minutes until the vegetables are just tender. Add the baby spinach and sauté until wilted (about a minute and a half). Add the chopped chipotle pepper, black beans, corn, and shredded chicken, along with 1 cup of your enchilada sauce. Cook for another 2 minutes and remove from the heat.

Pour ½ cup of your enchilada sauce into a 9 x 9 inch baking dish.

Now it’s time to fill your tortillas. Place about ½ cup of filling into the center of each tortilla.

Roll up the tortillas and place them seam side down into the baking dish. (Obviously, you are going to want to line them up your enchiladas side-by-side.)

Pour the remaining enchilada sauce over the stuffed tortillas and sprinkle the cheese in an even layer over the top.

Cover loosely with aluminum foil and bake for 20-25 minutes at 400 degrees until the cheese is melted and the sauce is bubbling.

Serve hot topped with sour cream, avocado, scallions, and cilantro to taste. Dig in shamelessly.