1 pkg. flour tortillas
1 1/2 c. cooked chicken, cubed
1 small onion
1 small can chopped black olives
2 c. shredded Cheddar cheese
2 cans enchilada sauce

Cover the bottom of a casserole dish with a thin layer of enchilada sauce, add a layer of flour tortillas so the bottom of the dish is covered but the tortillas are not overlapping (tear them to fit as needed). Cover this with a layer of chicken, onions, olives, and cheese. Place tortillas over this and cover with enchilada sauce. Continue to layer in this manner until all ingredients are used (the exact amount of ingredients can be tailored to suit your preferences). Finish with a layer of tortillas and top with enchilada sauce and sprinkle cheese.

Bake in a 350°F oven, covered for 1 hour or until hot and bubbly. (For a meat free variation, you can substitute a can of black beans, drained, or a can of refried beans for the chicken.)