Red Sauce Enchilada's

1 lb. Chicken or beef
- Cut into small pieces and simmer in water on low heat until it is not raw. Chop chicken up finely. Put in pan on low heat and toss with some taco seasoning until coated.

Dice:
2-3 Tomatoes
1 can Black olives
1 lg. Onion
1 Green pepper (optional)
1 lb. Shredded Monterrey Jack cheese

Sauce – mix in a bowl.
3 small cans Red Enchilada Sauce
16 oz. Sour cream
1 can Chilies

10 Tortilla shells

Directions:

1. Preheat oven to 350 degrees
2. Put 2 Cups of the sauce in the 9 x 13 pan and cover the bottom.
3. Lightly cover the inside of the tortilla shell with some sauce.
4. Layer a few pieces of meat and a few vegetables inside.
5. Wrap the shell up and put in the pan.
6. There should be some left over sauce, pour it over the enchiladas, so the top and sides are covered.
7. Sprinkle and left over veggies on top (this helps it look colorful)
8. Sprinkle the cheese on top.
9. Cover with tin foil. Bake 30-40 minutes or until hot and cheese is melted. Take tinfoil off after about 25 minutes.
Let stand about 5 minutes before eating