Preheat oven to 350F degrees.

In a large skillet, over medium high heat, heat the olive oil and saute the onion and garlic. Add the chorizo and cook for about 5 minutes, breaking it apart with a wooden spoon, until cooked through. Remove from heat and add the shredded chicken, mixing to combine.

Spread the filling into the tortillas and roll them up. Place the enchiladas in a greased 9x13” baking dish. Reserve.

To make the sauce, start by blending the Mexican crema with the chipotle peppers. Taste and add more peppers if you like more spicy.

In a small saucepan, over medium heat, melt the butter and add the flour, whisking to combine. Cook for about a minute to get rid of the raw flour taste. Then, whisk in the broth, cooking until the sauce has thickened. Remove from heat and let it cool slightly before stirring in the Chipotle Crema.

Pour sauce over enchiladas and add the cheddar cheese on top. Bake for 20-25 minutes or until hot, bubbly and golden brown. Top with Cotija and cilantro and serve with lime wedges and sour cream.