These were a slap dash affair:  I fried a couple of boneless chicken thighs in olive oil after beating them flat with a meat hammer.  I sliced the chicken and rolled the pieces into corn tortillas along with Monterey jack cheese.  Those went into a small casserole with green salsa from a jar, a can of green chilies, and a few slices of hot pepper cheese, with additional shredded Monterey jack on top.  It made a hot delicious mess of enchiladas.  We had some diced avocado and some fresh pico for sides.  There are leftovers, so I’m thinking a reprise this afternoon, only in red salsas and yellow cheese.