Okay, here's a recipe I tweaked to make it mine. They go great with Mango salsa.
3 large Chicken Breasts
1 large can mild enchilada sauce
1 can sliced olives
1/2 cup sour cream
1 brick (8 oz) cream cheese
1 bunch green onions, diced
1 can black beans, drained and rinsed (optional, but yummy)
4 cups shredded cheese (monterey jack and cheddar blend is my favorite)
soft taco sized flour tortillas
Boil the chicken breasts until done (about 20 minutes) and place them on a cutting board to cool. Shred the chicken when cool. (If you have more time, put your chicken in a crock pot with some cumin, garlic, and 1/2 can of enchilada sauce and cook on low for 6 hours, then shred. This makes it really really really yummy.)
In a large skillet (or the pot you just used to boil your chicken in--let's face it, who really wants to wash another dish?) add in the green onions, cream cheese, and 2 cups shredded cheese. Cook on low until the cream cheese melts. Add the black beans.
In a separate bowl, whisk together the enchilada sauce and the sour cream. Pour 1 cup in the bottom of a large baking dish and spread all over the bottom. Put a scoop of the chicken mixture on the bottom third of the tortilla and roll up. Place in dish flap-side down. Continue, filling the pan. I like to squish as many in there as I can. Pour the remaining sauce on top of the tortillas, spread around, and add the rest of the shredded cheese on top. My husband likes olives, so this is where I sprinkle them on 1/2 of the pan. You can also sprinkle diced chiles on top, too.
Bake at 350 F until the cheese bubbles, about 20 minutes.
This also freezes really well. I add more chicken and just make an extra pan and stick it in the freezer for those days when cooking isn't going to happen, or if someone else needs an emergency dinner.