Lightly spray the bottom of a 9x13 baking dish and set aside and preheat your oven to 400 degrees.
In a large skillet over medium heat add the two tablespoons of olive oil.
Add diced onion and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
Add in the minced garlic and cook for one minute.
Add in the flour, cumin and the tablespoon of diced chipotle peppers and green chilies, stir.
Whisk in the broth. Add in the tablespoon of adobo sauce and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings. Remove from heat.
In a large bowl add the shredded chicken, half of the enchilada sauce and 1 cup of the shredded smoked gouda and 1/2 cup of the shredded cheddar.
Measure and spread 1/4 of a cup of the remaining sauce in the bottom of the prepared pan.
Wrap the tortillas in a damp paper towel and microwave for one minute.
Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing it seem side down into the baking dish.
Pour and spread the remainder of the sauce over top of the enchiladas and top with the remainder of both cheeses.
Bake, uncovered, in your preheated 400 degree oven for 15 minutes or until the cheese has melted and bubbly.
If desired serve with hot sauce, sour cream or greek yogurt and sliced avocado.