For true enchiladas I prefer beef.
But I make a "filling" in the crockpot that then gets put on toritllas (flour) with sour cream and cheese, or made into quesadillas. It's a life saver to have in the fridge on our really busy days. (oh, and it makes a great topping for nachos, too)
3 b/s chicken breasts (I toss them in still frozen)
1 can black beans (drained and lightly rinsed)
1 can petite diced tomatos (well drained)
1-2 cups corn (either frozen or canned...whatever i have on hand)
1-2 jalapneos, finely diced
and whatever seaonings strike my fancy (sometimes just plain taco seasoning, but usually a combination of cayene and other stuff from Penzys (spicy stuff), and garlic powder and onion powder)
Once it all cooks all day, I shred the chicken and mix it all back together.