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Preheat oven to 375 and lightly grease a 9x13 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 - cook for a few minutes.
Add canned green chili and about ¼ cup of enchiladas sauce.
Separate filling into ⅙ths - each ⅙th 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.