Quick & Easy Enchiladas
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Makes:  8-10 servings

NOTE:  these amounts are approximate, because I usually "eyeball"
the ingredients when making this dish.  You can use a varied
assortment of ingredients to your taste, and the dish is ideal
for using up leftover meat.

2-1/2 - 3 c. shredded, cooked meat (chicken, pork, ham, 
    turkey, ground beef -- I like to use leftovers for 
    this ingredient)
1 pkg. (24-count) corn tortillas
3 c. chunky salsa (approx.)
3 small cans sliced ripe olives, drained
1 large onion, chopped
1 large can refried beans, heated until soft (I like to use 
    vegetarian or low-fat)
3-4 c. grated cheeses (this amount is approximate -- I like to
    use mozzarella, colby, and cheddar mixed together)

Preheat oven to 350 degrees Fahrenheit.

In a large, covered casserole (I often use 2-3 dishes for this),
layer the ingredients, starting with salsa and tortillas and
ending with tortillas and salsa.  Sprinkle top with grated cheese.

Place lid on dish; bake for approximately 50-60 minutes, or until
cheese is melted and dish is heated through thoroughly.

Remove from oven; cut into serving sizes.  Serve immediately.

NOTE:  This dish freezes very well for later use.