In a large pan, cook the ground beef, onions, and garlic. Sprinkle in seasonings and cook until beef is no longer pink.

Drain grease and return to pan.

Add 1 can of green enchilada sauce to meat mixture and heat over low-medium heat for 3-5 minutes.

Preheat oven to 375°.

Spray a deep 9x13 baking dish with non stick cooking spray and pour in about ¼ cup of red and green enchilada sauce to coat the bottom of the pan.

In a shallow dish, pour in remaining can of green enchilada sauce and remaining can of red enchilada sauce, stir to combine.

Dip a tortilla in the shallow dish and coat with enchilada sauce.

Fill with meat mixture, shredded cheese, and a few sliced olives. Roll tight and add to the prepared baking dish.

Repeat with all of the tortillas.

Cover with foil and bake for 30 minutes.

Remove foil and continue to bake for an additional 10-15 minutes, or until cheese has slightly browned.