you may not have these ingrediants on hand, but just to put it out there...Chicken Enchiladas Verde! All amounts are approximate as I only measure when baking....
-Chicken breasts (or whatever chicken parts you have on hand), about one pound give or take
-1 large can (15oz) green enchilada sauce
-1-2 small cans diced chilies
-cumin (2 tsp. or so)
-diced onion (1 small or 1/2 a medium)
-minced garlic (2-4 cloves)
-choped fresh cilantro (shouldn't need more than 1/4 cup's worth)
- 8oz shreaded monterey jack cheese (or more if you like things cheesy)
- 1 package flour tortillas
In crockpot, put chicken (whole pices, do not cut up), chilies, onion, garlic, cumin. Mix it up a bit and then cook on low for around 3-4 hours or until chicken is done. Shred chicken with two forks. In a 9 x 13 or similar shaped baking dish, pour about half the can of enchilada sauch and spread evenly along bottom. Put 1/4 to 1/3 cup (or so) chicken mix, a pinch or two of cheese, and a sprinkle of the cilantro into a tortilla, roll and place in dish so seam is along the side of the dish or on the bottom so it doesn't flop open. Repeat until you run out of toritllas or chicken or room in the pan. Top with the remaining sauce and then top with the remaining cheese. Bake at 350 for 15-20 minutes or until cheese is melted and sauce is bubbling. Serve with a another sprinkle of choped cilantro, if desired.
-Alternate method. If you don't have time or inclination to use the crock pot, you can just dice the chicken and saute the same ingrediants in a frying pan (with a bit of oil) until cooked through, and proceed from there.