First things first, preheat the oven to 375°F. While that's heating up, start up your rice-cooker-engines and get the rice going.

Sauté your garlic and chicken breasts in the butter on medium heat until the chicken is just barely cooked through. Cover and let sit.

Now assemble the filling by shredding your cooked chicken and adding the cream of chicken soup, the cream cheese, the cooked white rice, cumin, and onion powder.

Now, add 3-4 chipotle peppers {depending on how hot you want it} to the mix; pulverizing before sticking them in. I've found it helpful to remove the seeds prior to adding the peppers to the mix; stir until fully mixed.

I like to pour my enchilada sauce into a large plate or casserole dish and bathe each tortilla in the sauce for a few minutes before assembling the enchiladas. This makes the tortillas much easier to work with. Slightly grease your casserole dish {the one you will put the finished enchiladas in}. Transfer your dripping tortilla to the dish and place about 1/2 cup of the chicken mixture into the tortilla. Roll up, and repeat. If you have a 9 x 13 casserole dish, you should get at least 6 enchiladas to fit. Once all the enchiladas are assembled, pour the remaining enchilada sauce on top and sprinkle the shredded cheese on top of that.

Cook for 20-25 minutes depending on if you like crispy or goopy enchiladas. Serve with sour cream.