Using either microwave or stovetop brown ground beef and drain.
Add onion, cumin, oregano, garlic, 3 tsp of chili powder, and cilantro stir in and continue cooking till fragrant and onions softened.
In another pan heat the pureed peppers and add the rest of the chili powder to that mixing and stirring. Add chicken stock and let simmer.

Continue with the sauce till shimmering and if needed add. 1 tsp corn starch to thicken slightly

In a 5x14 or pan of choice rectangular spread a tbs of sauce in bottom of pan. Place 3 corn tortillas in sauce and rotate to cover then lay flat. I cut in half and put flat sides to edge and curves to center.

Spoon 1/3 meat mixture on top spread evenly add 1/4C cheese on top.

Layer on next 3 tortillas in same way and add sour cream to top of meat mixture spreading as even as possible then add next layer of sauce and tortillas and meat and cheese ending with last 3 tortillas sauce and last bit of cheese on top with olives.

Bake at 325° F for 30min uncovered then rest for 20min. Cut and serve.

This can be cooled and cut into individual servings and frozen. Reheat from thawed in oven at 300 for 30min.