Saute the onion in the coconut oil until it begins to turn golden, 5-8 minutes.
Add the bell peppers and sauté for 3-5 minutes more.
Stir in ½ cup of the enchilada sauce, the salsa and the olives.
Gently fold in the chopped chicken until well mixed with the other ingredients.
Layer the enchiladas, using two oven-proof baking pans. You will use half the chicken-vegetable mixture in each one. Assume that you will use the different tortillas and cheeses in the two pans.
Start with a thin, even layer of enchilada sauce on the bottom of the baking dish, then arrange a layer of tortillas on top. You will have a better fit if you tear some of the tortillas in half before placing them.
Next spoon a layer of the meat mixture over, and spread evenly. Sprinkle the cheese on top of this, then another layer of enchilada sauce and a layer of tortillas.
Repeat that layer, ending with tortillas and the remaining enchilada sauce. Make sure all the tortillas on this top layer are coated with sauce, to prevent them from drying out during baking.
Cover tightly with foil and bake at 350 degrees F for 45 minutes.
If you wish additional cheese on your enchiladas, sprinkle it over the top once the enchiladas have been removed from the oven, and replace the foil.
Allow to cool for at least 10 minutes before serving. Garnish with Cilantro and any other toppings you like, such as pepitas, sliced avocados or red onions.
Serve with guacamole, refried beans and sour cream or the non-dairy equivalent.