In a large skillet, cook ground beef and onion together until beef is fully cooked. Mix in garlic, cumin, paprika, chili powder and salt and pepper. Cook just until fragrant.

Add 1/2 cup sauce to the meat mixture and combine. Set aside.

Add 1 cup of sauce on the bottom of a 9 x13 inch baking dish and spread evenly.

Dip the tortillas into into the sauce in the baking dish coating both sides. Stick the dipped tortillas on a plate.

Fill each dipped tortilla with 1/4 cup of meat mixture and roll tightly. Place the enchilada seam side down on the baking dish. Repeat until all the tortillas are filled.

Pour the remaining sauce over the enchiladas and top with the cheese.

Bake at 400 degrees uncovered for 20 minutes until heated through. Remove from the oven and top with olives, fresh chopped cilantro, and sour cream if desired. Serves 4-6.