In a 5 quart or larger crockpot place ⅓ cup of enchilada sauce or salsa if you prefer. Spread it around evenly.
Top wth sauce with a single layer of corn tortillas. Then continue to layer with a ⅓ portion of ground beef, onion, pepper, refried beans, ¼ cup cheese, and ⅓ cup of sauce.
You are going to continue this pattern 2 more times. After the final layer top with a layer of corn tortillas. Pour the rest of the sauce over the top, and top with cheese and some of the fresh cilantro. You can add some diced olives if you desire.
Cover and cook on LOW for 2 ½ hours.
Slice into portions and serve with some sour cream, guacamole, and additional fresh cilantro.
Use gluten free corn tortillas, and ensure the rest of your ingredients are gluten free.
Skip the ground beef and use black beans in their place to make this a vegetarian dish.