can be made a week ahead and kept refrigerated until needed. bring to room temperature before serving.
combine the chicken, turkey or beef in a bowl with the beans, corn or mushroom and set aside.
heat 1 tablespoon olive oil in a 12-inch non-stick pan over medium heat. place one tortilla shell in the pan and sprinkle the top with ½ cup of cheese. spread ½ cup of meat filling over the cheese and another ½ cup of the cheese over the meat. top with another tortilla shell and with a wide face spatula press on the tortilla so that the underside browns nicely; turn the tortilla over to cook the other 