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1
Heat olive oil over medium-high heat.
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2
Cook onion, Anaheim chili, and spices (salt, pepper, cumin, and cayenne) in the oil until onion is tender.
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3
Add garlic and cook for an additional minute, until fragrant.
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4
Add the beef and cook until well-browned.
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5
Once browned, add half the enchilada sauce, olives, beans, tomatoes, and 1 tablespoon cilantro; heat through.
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6
Preheat oven to 350 degrees F. In another skillet, heat remaining half of the enchilada sauce over medium-high heat.
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7
One tortilla at a time, drench each tortilla with the sauce (just to make it pliable), shake off excess sauce, lay flat, and fill with 3 tablespoons of the beef and onion mixture in a line down the center.
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8
Roll the tortilla up into an enchilada and then place into a baking dish with the crease of the enchilada facing down (so it doesnt open).
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9
Repeat with remaining tortillas and filling.
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10
Once the dish is filled with the enchiladas and there is no more space, add the shredded jack cheese, any remaining meat mixture, and remaining chopped cilantro to the top.
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11
Cover with foil, and bake in the oven for 15 minutes.
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12
After 15 minutes, carefully remove the foil, and bake 510 more minutes until golden brown and melted.
