Meat lovers! If adding protein, cook in medium non-stick pan before starting filling in Step 2. Transfer to a plate, then stir into filling before assembling enchiladas. You may have extra filling. If using chicken, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. If using ground pork or ground beef, combine with 1/4 tsp. salt and a pinch of pepper. Stir occasionally over medium-high heat until no pink remains, 4-6 minutes.