After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Ingredients:
Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas (don't listen to Jon when he says Corn tortillas are okay)
Enchiladas Sauce (see below)
Jack Cheese (Pepperjack, if you want a little kick)

Make Enchilada Sauce:

We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

Based on this Epicurious recipe.

2/3 cup vegetable oil (add in other fats for extra flavor)
2/3 cup all purpose flour
2 large onions, chopped (about 4 cups)
2 red bell peppers, seeded, chopped (about 2.5 cups)
3 celery stalks, chopped (about 1.5 cups)
6 garlic cloves, chopped
1 teaspoon cayenne pepper
1 teaspoon cajun seasoning mix