1. In a medium sauce pan on medium heat add 1 tablespoon of oil and wait for it to heat up. Then add onion and bell pepper and cook until soft. Add garlic and cook for about 30 seconds (don’t burn the garlic. Then add flour and cook for about a minute. Add half the can of enchilada sauce and chicken bouillon and bring to a simmer. If sauce is to thick add a little bit more enchilada sauce or water until you reach desired consistency.
2. In a large cast iron skilled on medium heat add 2 tablespoons of oil and start crisping up the tortillas (might have to work in batches). Once the tortillas are crisp taste your sauce and add salt if needed. Now add all the tortillas back into the large cast iron skillet and pour sauce over tortillas and mix everything together. ( might need to add some more enchilada sauce from can)
3. Add cheese and olives on top and place skillet in a 500° oven for about 10-12 minutes or until cheese is melted.
4. Serve with sour cream and queso fresco ( I didn’t have any on hand) on top.