Chicken enchiladas are easy to make. This recipe is, at least, and I like easy cooking; anyone as prone as I am to forgetting the real world for the sake of written ones will need a lot of recipes that can be made without much time and trouble.
The accompanying guacamole: not so easy. I might work on that recipe before I post it.
1 8-pack flour tortillas
2 chicken breasts
2 cans mushroom soup
1/4-1/2 cup minced onion
About 3 cups grated cheese (I use a mix of jack and cheddar)
Boil the chicken breasts for half an hour in salted water. Remove the meat to cool and mix about three cups of the stock into the mushroom soup. Add the minced onion to the mushroom soup mixture.
Set the oven to 350 degrees, shred the chicken and get out your large iron skillet or 9x13 pan.
Pour enough of the mushroom soup mixture to coat the bottom of the pan. Then, instead of rolling the enchiladas, I layer: three tortillas, about a third of the chicken, a cup of cheese, about a third of the remaining sauce. Repeat until all the ingredients are used. Some people like to finish it with canned chopped chile peppers, but to me that's mixing great cheesy goodness with the strange and nasty.
Bake for about half an hour or until tortillas are tender when pierced with a knife.
Excellent with guacamole, sour cream, chips and salsa, and a good Spanish beer.