I will admit, these aren't the best-looking enchiladas ever. They also aren't the tastiest enchiladas ever, since I went the lazy route. But they're still tasty and super easy. Quasi-recipe, coming right up. :)
chicken breasts (boneless, skinless, trimmed)
canned enchilada sauce
canned green chiles (I used about 12 oz.)
canned black beans
canned corn! (see the pattern here?)
Put everything in the crockpot. Cover and cook on low for 7 - 8 hours. Then get out some tortillas and a 9x13 baking dish. Stuff your tortillas, roll 'em up, and line them in the greased dish. Sprinkle with cheese, and bake at 350* for 45 - 50 minutes.
Voila! Chicken enchiladas.
I had made them right before I left for Europe, and decided to make a ton of extras and freeze them so I would have food handy when I stepped off the plane. I ended up going grocery shopping the first day (and pretty much slept the entire day away), and Kyle brought over dinner the next day, so I wasn't hurting for them. Finally decided to get 'em out and cook them tonight. Even for being frozen for almost three months, they were pretty tasty.
I'm pretty sleepy, and I have to get up for hot yoga in the morning. I am going to try to be in bed before midnight tonight, so I should probably start getting on that. Ciao!