Chicken and Bean Enchiladas

1 lb cooked chicken, shredded or diced (salt & pepper)
1 (15 oz) can black beans, drained*
1 (15 oz) can kidney beans, drained*
1 (15 oz) can pinto beans*
1/2 onion, diced*
1/2 bell pepper, diced*
1 can olives, sliced*
4 oz can green chilies
2 tsp cumin
1 tsp garlic powder
1 Tblsp chili powder
1 1/2 c monterrey jack cheese
1-2 cans enchilada sauce
6-8 flour tortillas

In large frying pan combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic and chili powder. Cook on medium-low only long enough to saute onions, peppers and set the spices into filling mixture.

Preheat oven to 400 degrees. Fill tortillas with meat/bean mixture (approx 1/4-1/2 cup) and some cheese. Add some enchilada sauce to bottom of baking dish so tortillas don't stick and place tortillas (seam side down) in pan then top with the rest of the enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, and fresh tomatoes.

*optional items

Submitted by Alisha
Notes: I use canned meats (chicken, turkey or beef) fom Costco so the amount isn't necessarily a full pound, but adding the beans helps make up for it. There are a lot of optional ingredients that I use, depending on my mood and who I'm serving. A lot of that depends on if I already have an open can of something in the fridge or fresh onions available (come to think of it, I think I have even added cooked rice). I also use more enchilada sauce than it calls for because I think it adds the flavor to the dish. This is a really fast and easy recipe if you use all pantry items. You can prepare the mixture without cooking the mixture, but I think it helps set the spices better. You can also make as many or few enchiladas as you want, depending on how you divide the mixture.