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.