Choose Your Own Adventure Enchiladas

This makes 3-4 enchiladas. Scales up easily as necessary.

Ingredients

Tortillas:
3-4 corn tortillas OR
3-4 flour tortillas

Seasonings:
1 tsp paprika AND
1 tsp minced garlic AND
2-3 tbsp diced onion AND
1-2 tsp olive oil

Meat:
1-1 1/2 cups chicken breast or thigh, diced into small pieces OR
1-1 1/2 cup ground beef OR
1-1 1/2 cup cooked shredded beef (leftover roast beef works well for this) OR
2 cups sliced mushrooms, bell peppers, and zucchini

Cheese:
1/2 cup feta cheese OR
1/2 cup cheddar cheese

Enchilada Sauce:
3/4 cup green enchilada sauce OR
3/4 cup red enchilada sauce

Optional additions:
2-3 tablespoons diced bell pepper OR/AND
4-5 sliced button mushrooms

Directions

1. Preheat the oven to 350º F.
2. Heat the olive oil in a skillet. Saute the onions and garlic in the olive oil. If you want to include bell pepper or mushrooms, saute them with this. Add the beef or chicken and brown. 
3. Oil a baking dish, then add half of your enchilada sauce. You can use more or less than the recipe if you like your enchiladas wetter or drier. 
4. Take the meat mixture and divide it among the tortillas, placing it in the middle of each. Add a sprinkle of cheese across the meat. Fold the ends of the tortilla over, then roll it up. Place the rolled tortilla with the seam down in the pan on top of the sauce. Repeat until you've used up all the tortillas and meat mixture.
5. Pour the rest of the sauce over the top of the enchiladas and sprinkle the rest of the cheese across the whole. Cover the pan with foil and bake for 20 minutes. Uncover and bake for an additional 10-20 minutes, until it is as browned as you want. 
6. Serve hot, with sour cream or plain Greek yogurt, if wanted.

Tips

1. As my husband notes, placing the tortillas on a flat, hot pan (he uses our cast iron) briefly on each side makes them easier to work with!
2. To make a vegetarian version, use a mix of diced mushrooms, bell peppers, and zucchini.