I got this recipe from one of my roommate's grandma, and tweaked it a little, so these are extremely basic chicken enchiladas, since I'm a horribly picky eater and usually am cooking for picky eaters. If you want to fry up and throw in some peppers, onions, Mexican rice, etc., that'd probably be cool.
Start with ~ 1 lb. of chicken breast, 1 (or 2 if you like a lot of sauce) can of enchilada sauce (I use medium), and a package of Mexican-style shredded cheese.
Cook the chicken breasts at 350 for about 20-30 minutes, until the juice runs clear.
Cut the chicken breasts into small cubes and put in a pot with about 1/2 the can of enchilada sauce and a couple handfuls of the shredded cheese. Simmer until cheese is melted. Stir frequently.
Optional step if your roommates are really pissing you off: spray bug and/or rat poison into sauce mix while simmering.)
After all cheese is melted into sauce mix, spoon 2-3 big spoonfuls of mix into each tortilla. Roll tightly and place seam-side down into a 9x9 baking pan. For extra snuggliness, squeeze the enchiladas close together.
Top with whatever mix you have left-over (or save it -- it reheats for awesome tacos for leftovers) plus remainder of canned enchilada sauce over rolled enchiladas and top with the rest of the cheese.
Resist urge to throw dog in the oven, despite the fact that he's begging like a Mexican kid on the border just because you gave him one goddamn piece of chicken.
Cook at 400 degrees for about 20 minutes, or until all the cheese on top is melted.
Hey, look, dinner. STFU and eat.