In a large skillet, heat the olive oil over medium heat and sauté the garlic and onion until translucent.

Add the ground beef and cook until the meat has browned (about 10 minutes).

Add the tomato, the olives and season with salt and pepper. Cook for about 5 minutes.

In a cup, mix the flour and the milk and add it to the skillet along with the chopped parsley.

Let this mixture cook for 5 more minutes. Reserve.

In a saucepan, heat the olive oil and sauté the onion and garlic until translucent.

Add the crushed tomatoes and the beef bouillon and cook over medium/low heat for about 20 minutes. Season with salt and pepper and add a pinch of sugar if the tomatoes are too acidic. Reserve.

Put the milk, flour, beef bouillon and eggs in the blender and blend everything together until you have a very smooth (liquidy) dough, similar to pancake dough.

In a medium skillet (sprayed with non stick spray), preheated over medium high heat, add a ladle of the batter and tilt the skillet so the batter coats the whole surface. Cook for 1 or 2 minutes and turn to cook the other side. Reserve the cooked tortillas. You'll probably have 6 or 7 of them.

Preheat over to 375 degrees.

Cover each tortilla with cheese and then add the filling to 1/4 of the disc. Roll the tortilla, forming an enchilada, and place it, seam side down, in a baking dish (I used a lasagna pan). Continue until you've used all the tortillas or filling.

Pour the sauce over the enchiladas and grate the desired amount of Parmigiano Reggiano on top.

Bring it to the oven for about 20 minutes or until the cheese has melted.