Preheat oven to 350°F (175°C).

Brown ground beef in a skillet over medium heat.

Dice yellow onion and mince garlic cloves.

Add diced onion and minced garlic to the skillet with the ground beef and sauté until softened.

Stir in chili powder, cumin, red pepper flakes, salt, and pepper.

Add 1/4 cup of water to the meat mixture and simmer until most of the water has evaporated.

In a separate bowl, combine Hormel chili and El Pato tomato sauce.

Warm corn tortillas in a microwave or skillet to make them pliable.

Dip each tortilla into the chili mixture.

Fill each dipped tortilla with the meat mixture, sliced black olives, and shredded cheddar cheese.

Roll the filled tortillas and place them seam-side down in a 13 x 9 inch baking dish.

Pour the remaining chili mixture over the rolled enchiladas.

Sprinkle the remaining shredded cheddar cheese and sliced black olives over the top.

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.