Ground Beef Enchiladas

Heat olive oil over medium-high heat. Cook onion, Anaheim chili, and spices (salt, pepper, cumin, and cayenne) in the oil until onion is tender. Add garlic and cook for an additional minute, until fragrant.

Add the beef and cook until well-browned. Once browned, add half the enchilada sauce, olives, beans, tomatoes, and 1 tablespoon cilantro; heat through.

Preheat oven to 350ºF. In another skillet, heat remaining half of the enchilada sauce over medium-high heat. 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. Roll the tortilla up into an enchilada and then place into a baking dish with the crease of the enchilada facing down (so it doesn’t open). Repeat with remaining tortillas and filling.

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. Cover with foil, and bake in the oven for 15 minutes. After 15 minutes, carefully remove the foil, and bake 5–10 more minutes until golden brown and melted.