In a large pot, heat small amount of cooking oil. Sprinkle with paprika and garlic salt until hot. Add onion, ground meat and cubed chicken, sprinkle with chili powder and brown until done. Drain liquid.

Add 1/4-1/2 jar of salsa or picanté sauce, 2-3 dollops of sour cream, the rice mixture, jalapenos (your choice as to how many), black olives, cumin and 1 cup shredded cheese. Stir all ingredients together well and let simmer for 20-30 minutes to let all flavors mix together.

Preheat oven to 375°F. When ready to eat, spread refried beans onto tortillas, spoon enchilada mixture, fold and place in casserole dish. Top with enchilada sauce and shredded cheese (your choice as to how much of each or a combination of sauce and Nacho Cheese or Fiesta Cheese soup).

Cook for 20-25 minutes or until cheese has melted and turning golden brown.

Top with sour cream and serve. Delicious!!!

Submitted by: Roger Brewer