Creamy Chicken Chipotle Enchiladas

In a bowl, combine the chipotle peppers, cream of chicken soup, chili powder, garlic, cumin, sour cream and milk together. Whisk until smooth. Spread 1/2 cup of the cream mixture on to the bottom of a 9x13 pan. Reserve another 1/2 cup of the mixture into a bowl and save for the topping of the enchilada. To the rest of the sauce, add the drained beans, onion, peppers and chicken. Combine together until everything is incorporated into the cream sauce. In one tortilla at a time, place a couple spoonfuls of the chicken/bean mixture. Top with a little shredded cheese, roll up the tortilla tight and place in the 9x13 pan. Continue to do this to each tortilla until all of the chicken mixture is gone. For the top of the enchilada, pour the remaining 1/2 cup of reserved cream sauce and top with shredded cheese. Bake enchilada at 350 for 20-25 minutes, or until the cheese is nicely browned. Garnish with chopped cilantro if you wish.