Chipotle Chicken Enchiladas

INGREDIENTS

corn tortillas

1 15 ounce can

crushed fire-roasted tomatoes

1 cup

low-sodium chicken broth

2 tbsp

packed fresh cilantro

1/2

small chipotle chile in adobo, plus 1 teaspoon sauce from the can

1/2 tsp

ground cumin

2 tbsp

vegetable oil, plus more for the dish

Kosher salt and freshly ground pepper

2 cups

shredded rotisserie chicken (skin removed; about 8 ounces)

1/2 cup

sour cream

1 cup

shredded monterey jack cheese (about 4 ounces)

1 cup

shredded cheddar cheese (about 4 ounces)

Diced avocado and sliced scallions, for topping