Preheat oven to 375 degrees and lightly grease a 9×13 inch casserole dish.
In a large skillet, add a small amount of olive oil, brown meat and drain fat. Add onions and cook for 5 minutes. Add green and red pepper, then cook for a few minutes. Add canned green chilis and about 1/4 cup of enchiladas sauce.
Separate filling into 1/6. Each 1/6 goes into the center of each tortilla roll. Add Mexican cheese on top of the filling and place into the casserole dish.
Once the 6 are done, cover with the rest of the enchiladas sauce and 2 cups of cheddar cheese.
Bake for 15 – 20 minutes until all cheese is melted. Enjoy.