PREPARE ENCHILADA FILLING
Pre-heat oven with two racks to 350 degrees. Dice tomatoes, bell peppers & onion, cut up cilantro and grate cheese. Shred and cube cooked chicken and place in mixing bowl. Mix in approximately ½ of each into chicken: tomatoes, bell peppers, onion, olives & cilantro. Add 1 cup grated cheese, 1 cup salsa, sour cream, cumin, 1 can each olives & diced chili's. (add hot sauce or red pepper for a spicier filling) Mix well.

STUFF ENCHILADAS
Place large spoon full of filling mixture into flour tortilla, roll and place seam down in 2 large greased casserole pans. Coat top of enchiladas with salsa, cover and place in oven for 40 minutes.

PREPARE RICE & BEANS
Bring four cups of water & 2 tbsp oil to a boil in saucepan. Stir in two cups white rice along with ½ cup each of tomatoes, onion, & peppers. Season with pepper. Return to boil, cover and reduce to simmer for 20 minutes or until water has evaporated.
Pour pinto beans, drained black beans, and 1 can diced chilis in a pot with low heat until warm.

FINISH ENCHILADAS
Remove enchiladas, cover with leftover cheese, tomatoes, bell peppers, chilis, onions, olives, & cilantro. Place uncovered in oven a few minutes until cheese has melted.

Remember, good firehouse chefs experiment with recipes to suit tastes and quantities. Have fun with it….and enjoy!