In blender, combine tomato sauce, salt, sugar, vinegar, chipotle in adobo, chili powder, water. Blend until smooth.
Pick chicken meat, chop, & mix with 200g/2c shredded cheese & 200g/1c enchilada sauce.
Heat tortillas & brush each side with enchilada sauce.
Fill tortillas w/ ½c chicken mix, roll, & place in oven safe pan.
Pour additional sauce over enchiladas & broil 2-3min.
Top w/ sauce, cheese, & broil for 2 more min until cheese is melted.
