Enchilada Casserole

Yield: Serves 12

1 pound ground beef or chicken
salt, pepper and garlic to taste
1/2 cup corn oil
1 dozen corn tortillas (fresh or prepackaged)
two 12-ounce cans of red enchilada sauce (can be purchased at most groceries or Latin ethnic-food stores)
2 packages of grated cheese (Monterey or a Mexican-style blend)
1/2 cup chopped olives
1/2 cup chopped onion

If using beef, saute in pan with water, salt, pepper and garlic. If using chicken, boil first and season as desired, then shred into small pieces.
Heat cooking oil in skillet. Dip tortillas in oil for a few seconds to soften. Remove from heat with a flat spatula and stack loosely on a plate.
Heat red enchilada sauce in skillet (same skillet can be used after oil is drained).

Dip tortillas one by one in sauce for a few seconds to color; remove and place on plate.

In square baking dish, layer bottom of pan with 5 to 6 tortillas. Cover with a few spoonfuls of sauce. Add a layer of meat. Next, add a layer of cheese.

Sprinkle part of the onions and olives, if desired.

Cover with another layer of 5 to 6 tortillas and spoon enchilada sauce over the tortillas. Repeat process above, adding as much of the ingredients as desired.

Heat oven to 400 degrees. Place baking dish in oven uncovered. Heat for approximately 20 minutes, or until cheese is completely melted. Let sit for 2 to 3 minutes. Cut into squares.