Serves: Serves: 6-8

Suggestions: Serve with your favorite rice and beans.

Ingredients:
3 28oz cans of Enchilada Sauce (El Pato from Smart and Final is my favorite)
1  Large Yellow Onion, (diced)
2 Garlic cloves, (finely diced)
3 lbs Any cooked meat of your choosing (ground beef, chicken, carnitas, or turkey)
2 tsp Cumin
2 tsp Onion Powder
3 cups Shredded Cheese (Monterey, Cheddar)
1 Large Package of Corn Tortillas (brown them with 1 tsp vegetable oil in frying pan)
1 Bunch of green onions (chopped)
2 Tomatoes (chopped)
1 Small can of sliced black olives
Sour cream and avocados (Optional)

Directions:
In a large pot, combine 2 tablespoons vegetable oil, onion, and garlic. Cook on medium high heat until onions are translucent. Add cooked meat and enchilada sauce to pot. Reduce heat to medium and cook for approximately 25 minutes. Spray a large glass baking dish with non-stick cooking spray. Put one layer of corn tortillas on bottom of dish. Add enough enchilada sauce to cover tortillas. Top with cheese. Continue layering tortillas followed by enchilada sauce and cheese. Bake in 375 degree oven for 40 minutes. Top with chopped green onions, sliced black olives, and diced tomatoes. Enjoy!