Chicken or Beef Enchiladas

2-3 cups cooked and shredded chicken, or 1 pound ground beef or turkey
1 large onion
3 garlic cloves
1 (29oz)can of enchilada sauce
2 (4-6oz) cans chilis, optional
1 cup sour cream
1 (15oz) can of olives, sliced
1-2 cups kidney or black beans, if desired
Cheddar cheese, grated
12 tortillas

Combine garlic and onions and fry in a little oil until golden brown. Add chicken, enchilada sauce, chilis, olives and just enough sour cream to make a creamy consistency. It will be runny, but that's okay. Add beans to make a complete protein. Allow to simmer for 10-15 minutes. Layer flat in a 13x9 pan (*or 2 8x8 pans), starting with a thin layer of sauce, tortilla, sauce, cheese, tortilla, etc. ending with a layer of cheese. Cover with tin foil, and bake at 350 for 30-35 minutes, or until heated through and cheese is melted. Allow to sit for 10-15 minutes otherwise it will be on the runny side.

Serve with a dollop of sour cream!

If freezing, just skip baking step until you decide to defrost it and cook it.

*Since the tortillas are round and you are placing them in a square dish, I just trimmed off the rounded edges to make a perfect square to fit just right in the 8x8 dish.


This dish can also be cooked in the crockpot:
Cook meat, onions and garlic in a large saucepan over medium heat until nicely browned. Add enchilada sauce, chilis, sour cream, olives, and beans and mix until well combined. Cover the bottom of your crockpot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce and then cheese, and repeat in that order until all your ingredients have been added (probably 3-4 layers). Finish with a layer of sauce and cheese. Turn your crockpot on low heat, cover, and allow to cook for 5-6 hours. Serve with dollo of sour cream!