MAKE ENCHILADA SAUCE and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add onions and beef and cook for 2 minutes, breaking up the meat as you go.
Season with chili powder, cumin, onion powder, paprika, and salt.
Stir in garlic and continue to cook for 4 minutes, or until meat is completely browned.
Add beans and corn, and mix in 1/3 cup of the Enchilada Sauce. Mix well and cook for 2 more minutes.
Remove from heat; taste for seasonings and adjust accordingly. Set aside.
This part is optional, but if your flour tortillas are stale, soften them in the microwave. Take 5 flour tortillas at a time and place them on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 30 seconds. Check if they are warm and softened. If not, continue to microwave for 15 to 30 more seconds.
Grease a 9x13 baking dish with cooking spray.
Spread Enchilada Sauce on the bottom of the baking dish.
Using a large spoon, spread some of the beef filling on a tortilla; sprinkle with cheese and roll it up. Place in the baking dish, seam side down.
Repeat with the remaining beef and tortillas.
Pour prepared enchilada sauce over the Enchiladas, top with remaining cheese, cover, and bake for 10 minutes.
Remove cover and continue to bake for 10 more minutes, or until bubbly.
Remove from oven and let stand 5 minutes.
Top with your favorite toppings and serve.
In this recipe, I topped the enchiladas with sour cream, red onions, and a mix of chopped parsley and cilantro.