Preheat oven to 400 degrees.
Season chicken breasts with 2 T olive oil, salt and pepper. Roast for 15 minutes. Allow to cool slightly and shred.
In a food processor, add the bell pepper, chipotle peppers, onion, garlic and kale. Pulse until the vegetables are minced, but not puréed.
In a large dutch oven, heat remaining olive oil and sauté the onion, garlic, yellow pepper, kale and chipotle pepper mixture until tender, about 3 minutes.
Add the cumin and sauté another minute.
Add the tomato paste, crushed tomatoes, adobe sauce and chicken stock. Bring to a boil, reduce heat to low and simmer for 15 minutes.
Set aside 1/4 of the enchilada sauce.
Add the chicken and 1 C queso fresco to the remaining sauce in the dutch oven and stir to combine.
Fill the tortillas and arrange in a large baking dish. Cover with remaining sauce and crumbled queso fresco and bake, covered, for 20 minutes.
Remove cover and bake for 10 more minutes.
While the enchiladas are baking, whisk together the sour cream and lime juice.
Serve enchiladas drizzled with lime sour cream and sprinkled with microgreens.