Anyone like enchiladas?

Here are a couple of recipes I've used myself, and are very easy. They're pretty basic, and are meant to be added to if desired, but I've eaten both recipes plenty of times without changing a thing and are VERY good. My family loves them.

The first is a spicy, green enchilada recipe:
Ingredients:
4 pieces of chicken
Corn tortillas
1 family size can of Cream of Chicken soup
2 jalapenos
Shredded cheese
1 cup of water (approx)

Start by boiling chicken until its cooked. While you're waiting on the chicken to cook you can fry the corn tortillas in about 2 tablespoons vegetable oil (Don't over fry because they still need to be rolled).
To make the sauce use the family size cream of chicken and 1-2 jalepenos (depending on how spicy you want it) You put about a cup of water and the jalepenos in the blender until it's a n ice liqued. Then add the cream of chicken and blend that. (if you are making a lot u can double this step). Pour the sauce into a saucer pan on the stove to keep it warm if desired.
Once the chicken is done just shred it. Spray the bottom of your baking pan with PAM, and pour small amount of your enchilada sauce into the bottom (Just enough for a small layer to cover the bottom). Roll the chicken and a small amount of cheese in the fried tortillas until the pan is full. Pour the remainder of your sauce the top, and sprinkle the rest of your cheese on top of that. Cover with foil then bake in the oven at 350 degrees long enough to melt the cheese!

This is recipe is a white person version of sour cream enchiladas =): But very tasty!!
Ingredients:
6 pieces of chicken
2 cans cream of chicken soup (normal size)
2 cans cream of mushroom soup (normal size)
2 can rotel tomatoes (the heat level you desire)
shredded cheddar
chredded monterrey jack
16 oz of sour cream
Flour tortillas

Boil the chicken until done. Mix the soups, rotel, and sour cream in a large bool. Spray the bottom of your baking pan with Pam, and pour a small amount of your sauce into the bottom to keept the enchiladas from sticking. Shred the chicken once done. Roll the tortillas with chicken and a small amount of cheddar cheese. Once the pan is full pour the sauce over the top. Cover with the rest of your cheddar cheese, and your monterrey jack. Cover your pan with foil, and bake at 350 degrees for about an hour. This one takes a little longer to heat because we didn't warm the tortillas ahead of time. You want your flour tortillas to remain soft. This recipe makes A LOT of enchiladas... for my family I usually half the recipe.

I hope you give these a try sometime. Ask if you I didn't make anything clear! =)