Preheat the oven to 350°F (175°C).
Heat a small skillet with enough vegetable or canola oil to lightly fry the tortillas. Briefly fry each corn tortilla only until softened, then drain on paper towels.
In a large nonstick skillet over medium heat, cook the ground beef with the minced onion about 10 minutes, breaking up the meat; drain and discard excess fat.
Add the grated zucchini, sliced olives, ground cumin, minced garlic, and salt and pepper to the beef; cook, stirring, for about 5 minutes, then remove from heat.
Stir 2 cups of the shredded Monterey Jack cheese into the beef mixture until combined.
Pour a little enchilada sauce into the bottom of a 9x13x2-inch baking dish to coat the surface.
Lay the fried tortillas on a cutting board, spoon an even portion of the beef mixture down the center of each tortilla, roll them up, and place seam-side-down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining 1 cup of shredded Monterey Jack cheese.
Bake for 15 to 20 minutes, until heated through and bubbly, then remove from the oven and serve.
