Make the sauce:

In a large pan, over medium heat, combine oil and flour, and cook for one minute, stirring to make a paste. Add enchilada sauce, chicken broth, 1/2 teaspoon of salt (or less to taste), black pepper, and dried or fresh cilantro. Bring to a boil, reduce heat, and simmer for 30 to 45 minutes, stirring occasionally.

Meanwhile:

Brown the meat with the onion, and drain fat. Add the green chilies, 1/2 teaspoon of salt, and the cumin, and heat again for about two minutes, stirring to mix well. Set meat mixture aside.

Assembly:

Preheat oven to 350 degrees, and put 1/4 cup of sauce in a 9 x 13 inch baking dish, spreading sauce to cover the bottom of the pan. Dip each tortilla in the enchilada sauce, and place on a plate. Spoon some of the meat mixture into the tortilla, and add some grated cheese, a little chopped green onion, and olives, if desired. Roll the tortilla up, and place seam side down in the baking dish on top of the enchilada sauce. Continue dipping tortillas, filling them, and placing them in the pan until the pan has been filled. Pour what is left of the enchilada sauce over the enchiladas, and top generously with grated cheese, and remaining chopped green onion.

Bake for 20-30 minutes or until nice and bubbly. Garnish with fresh cilantro, if desired.