Here's a mildly spicy, scrumptious dinner that can be whipped up in about twenty minutes.
2-3 chicken breasts, chopped
1 can cream of chicken soup
1/2 pint sour cream
1 small can diced green chilies
1/2 to 1 cup shredded cheese (cheddar, Monterrey Jack, Mozzarella, etc)
Cook chicken breast thoroughly. Meanwhile, combine the remaining ingredients, saving a third of the cheese to top the enchiladas.