My maternal instinct spurs me to make casseroles for my hungry boys. Giles fed himself successfully all semester in his apartment, but the college-boy skills don't rise to the level of a dairy-free casserole, which is an advanced endeavor.
(Note: these are not as good as regular, loaded-with-cheese enchiladas. But they are good for dairy-free!)
In a good-sized skillet, saute a small onion, 1/4 c. diced green pepper, and 2 garlic cloves in 1 T. olive oil. Season with salt and pepper.
When onion is translucent, add 1/4 c. margarine to the pan. When it melts, stir in 1/4 c. flour to a smooth paste. Cook, stirring, for a minute. Then slowly add 2 c. good chicken broth. Cause you're making a spicy white sauce. Whisk and stir until sauce bubbles and thickens, letting it simmer for a few minutes. Season with a little more salt and pepper, then stir in 1 t. minced chipotle pepper in adobo, or more if you like things really spicy.
In a medium bowl, put about 3 cups cooked diced chicken. Or cooked ground beef. Pour enough white sauce in to moisten the chicken. You can add a can of mild minced chilies to the meat if you want.
Roll the chicken mixture up in corn tortillas, and lay them in a greased casserole dish. Pour the remaining white sauce over the enchiladas, then drizzle with a can of enchilada sauce. Bake at 350 for about half an hour.
Definitely serve this with a starchy side dish, like rice, or corn and black beans, and a big bowl of guacamole and chips, and a salad with vinaigrette. Your hungry boy will love you.