Flat Enchiladas

I'm back in California, and, besides the joy (yes, really), of cooking family dinners :-), I really appreciate the OPPORTUNITY to use all the usual California spices! Long ago, multiple people contributed to my "enchilada experience" - but! I realized that I never wrote down the recipe 🙄... Since then, New Mexico influenced my technique and tastes - thus, "Flat Enchiladas" (and they're soooo much easier to make)
So, no recipe, till now...

Flat Enchiladas

Prepare one batch of red chile sauce:
http://slowtravelin.blogspot.com/2015/02/julies-red-chile-sauce_27.html

Filling:
Cook 1-2 lbs of meat (ground beef or chicken),
adding
1 chopped onion
4-8 oz chopped mushrooms

Assemble in a 9x13 pan:
Ladle a layer of sauce into the pan
Add layers
- 2-3 flour tortillas (approximately a dozen total)
- meat mixture
- cheddar cheese (approximately 1 lb, sliced)
- chopped olives and/or roasted chiles (optional)
- sauce

Repeat layers until pan is full; top with tortillas, sauce, and cheese.
Bake at 325°F for 20-30 minutes, until bubbly.

Serve with salsa, black beans, and sour cream.
Good with green salad and a bright beer.
(And family, of course!)