Preheat oven to 375 degrees F.
Heat olive oil in a large skillet set over medium heat. Add onion, and Anaheim and bell peppers. Cook, stirring occasionally, for 5 minutes.
Add garlic, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the vegetables are tender.
Coat a 7- by 11-inch baking dish with cooking spray. Spread ½ cup of the enchilada sauce in the bottom of the dish.
Lay 4 tortillas over the sauce, tearing the tortillas as necessary to make them fit properly.
Spread ⅓ each of the pepper mixture, chicken, olives, black beans, queso fresco cheese and cilantro over the tortillas.
Top with ½ cup of the enchilada sauce and 4 additional tortillas. Repeat the layers two more times, ending with corn tortillas, ½ cup enchilada sauce and queso fresco cheese.
Cover the baking dish with foil and place it on a baking sheet.
Bake until the casserole is bubbling, 40 to 45 minutes.
Remove the foil and cook for additional 5 minutes, or until the cheese is melted and starting to brown.
Let the casserole cool for about 15 minutes to allow it to set. Cut and serve.