In a small skillet, fry the tortillas in hot oil briefly (just until they soften up); drain on paper towels.
In a large nonstick skillet, add the beef and onion and saute for about 10 minutes; spoon out any accumulated fat and discard. Add the zucchini, olives, cumin, garlic and salt/pepper to the beef mixture; cook for 5 minutes and then remove the pan from heat. Add 2 cups of cheese, stirring well.
Pour a little bit of sauce into bottom of 9x13x2-inch pyrex pan. Spread out tortillas on a cutting board. Spoon the beef mixture evenly on the tortillas; roll up the tortillas, and place seam-side-down in the pan. Pour enchilada sauce over the top and sprinkle with the remaining cheese.
Bake 15 to 20 minutes, or until hot and bubbly.
Notes
If preparing this recipe as GLUTEN FREE, just make sure you use a brand of corn tortillas that is known to be GF. Use a brand of enchilada sauce that is known to be GF- or make homemade.