Make enchilada sauce. Set 3 cups aside to use to make enchiladas.
Grill the chicken until cooked through. When done, cool slightly then cut into thin strips. Set aside and keep warm.
Sauté the vegetables in corn oil until tender. Season with adobo and pepper. Remove vegetables from pan and keep warm. Set pan aside to use later.
Preheat oven to 350 degrees.
Set the pan the vegetables were cooked in over low heat. If needed, add a little oil to the pan. One by one soften the tortillas in the oil by heating them for 10 to 15 seconds on each, using tongs to turn them. Tortillas must be very pliable.
To assemble: For each tortilla put some of the chicken and the vegetable mixture in the center and roll up. Tortillas should be well filled. As you fill them, set them into a 13-by-9-inch pan seam side down. Top with 3 cups of the reserved enchilada sauce, then top with cheese.
Bake in preheated oven 30 minutes or until cheese is browned and enchiladas are heated through. To serve, use a spatula to cut into mixture and serve as you would lasagna. Garnish with sour cream and pico de gallo and serve with rice and beans.
Make a roux by melting butter in a medium sauté pan. Gradually whisk in flour and cook 2 to 3 minutes, stirring regularly until a light golden color. Set aside.
In large saucepan, bring water to a boil. Right before it boils, add base.
When water comes to a full boil, whisk in chili powder and tomato sauce. When it returns to a boil gradually whisk in about half of the roux. Continue to whisk until mixture is smooth. Add additional roux if needed. Mixture should be thick yet still pourable. Watch mixture as it can easily overflow the pan. You will need 3 cups to make enchiladas. Any remaining sauce can be refrigerated and used within a week. It’s good served over eggs or rice.