To assemble: If using both sauces, mix together. Cover the bottom of an 8 x 8 x 2 baking dish with a thin layer of the enchilada sauce; place two whole tortillas on one side, slightly overlapping, cut one of the tortillas in half and place ½ on the other side, so the whole bottom is covered. Spread ⅓ of the meat mixture over the top, sprinkle ⅓ of the cheese over, and top with the poblano. Make another layer of tortillas, (put the whole ones on the opposite side and the halves over what was the whole ones on the first layer); top with ⅓ of the meat mixture, ⅓ of the cheese and sprinkle the olives over the top. Pour some of the enchilada sauce to cover well. Make a third layer with all four of the remaining tortillas, overlapping as needed. Top with remaining meat mixture and then the rest of the enchilada sauce, finishing with remaining cheese. Place in the oven and bake until the cheese is melted and it is bubbly hot, about 30 minutes. Remove from oven and allow to cool for 5 minutes before cutting and serving. (Always remember to serve on warmed plates, so when you take the casserole out of the oven, stick your plates into the hot oven for 2 – 3 minutes).