Preheat oven to 400°F.

Place ground beef, onion, and seasoning in a large skillet over medium heat. Cover and let simmer until meat is brown, stirring frequently.

Heat vegetable oil in saucepan over medium-high heat. Add flour and stir for about a minute. Stir in chili powder, garlic powder, cumin, and oregano. Gradually pour in chicken stock, whisking constantly to remove lumps. Reduce heat and let simmer for about 15 minutes. Salt and pepper to taste. **If you like your enchiladas a little spicier, I recommend adding a little Tapatio to the sauce.

Spray a medium sized baking pan liberally with nonstick spray. Place tortilla in pan and assemble enchilada: spoon in beef/onion mix, green chiles and some cheese. Roll tightly, and repeat with remaining tortillas.

Once all of the enchiladas are assembled, pour the sauce over them evenly. Sprinkle with the rest of your cheese. Add olives to the top (optional).

Bake for 25-35 minutes (depending on how crispy you like the tortillas). For extra crisp, broil for the last 3-5 minutes. Serve with sour cream and enjoy!