In a medium size fry pan over medium heat break up meat and fry with onions until cooked through and onions are soft. Drain off any extra grease.
Add tomato sauce, water, parsley, ancho chili powder, coarse salt and ground black pepper. Reduce heat, simmer uncovered 10 minutes.
Warm enchilada sauce in a small pan over low heat. Spread 1/4 cup sauce in 9x13 baking dish.
Heat oil in a small fry pan and warm each tortilla in oil, about 5 seconds, until soft. Dip each tortilla, both sides, in the warm sauce and place in 9x13 baking dish.
Spread 1/3 cup meat mixture down center of each tortilla. Roll up tortilla around filling to form enchilada and place seam side down in baking dish. Do this with each one placing them closely, side by side in the baking dish.
Cover the remaining warm sauce, sprinkle on the shredded cheese and sliced black olives. Bake at 350 degrees for 15 minutes. Serve immediately.
Serve with: Butter lettuce and Romaine with thin slices of red onion, avocado and tomato. Pass your favorite dressing or olive oil and balsamic vinegar mixture.