Begin by heating a large skillet over medium heat and cooking 2 pounds of lean beef (or turkey) until it is no longer pink. Use a spatula or wooden spoon to break up any large chunks of meat as it cooks, creating small, bite-sized pieces. Once fully cooked, add the minced onion and garlic powder to taste. Cook for an additional 2-3 minutes until the onions are softened.

As the beef finishes cooking, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Drain any excess grease from the meat using a colander or paper towel. Then, mix in the sliced black olives until well combined.

To create the enchiladas, spoon about 1/4 cup of the prepared beef filling onto a tortilla, spreading it evenly down the center. Sprinkle about 2-3 tablespoons worth of cheese on top of the filling, then tightly roll up the tortilla around the filling. Place each rolled tortilla seam side down in your prepared baking dish.

Once all tortillas have been filled and placed in the dish, pour the enchilada sauce over them until they are well coated. Sprinkle any remaining cheese on top, and if desired, add a layer of green chilis for an extra kick of flavor. Bake in the preheated oven for 20-30 minutes, or until the filling is heated through and the cheese is melted and bubbly on top. Let the enchiladas cool for a few minutes before serving, garnishing with additional toppings as desired. Serve hot and enjoy your delicious Jamie Oliver’s Beef Enchiladas!