Flavorful, filling, hearty, and easy! I made a vegan version using Daiya vegan cheese and seitan (made from wheat gluten, and has a taste and texture similar to chicken, and absorbs flavor similarly). I added a clove of chopped garlic at the beginning also.
This is so good. It satisfies a craving for a tamale pie - enchilada type of thing with very little work. The only things I changed did not affect the taste. I used a full cup of red onion, 12 of the larger size corn tortillas and green olives. I spread it out over a 9x13 inch casserole dish, cutting the tortillas in half to make flat sides to fit the ends and sides of the pan, making three layers of tortilla and two layers of filling. I chilled it first, and later baked it at 350 covered with foil for half an hour and then uncovered for twenty minutes, or until bubbly. I made some cilantro lime cole slaw to go with it (a Tyler Florence recipe from another site.) I will make this again!