1. Preheat oven to 425°F.
2. Drizzle olive oil into a large skillet over medium-high heat. Add beef, onion, paprika, cumin, chili powder, salt, and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans, and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
3. Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
4. Spoon half of the beef mixture over the tortillas, spreading it evenly. Layer tortillas on top of the beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture and spread it evenly. Layer tortillas on top of the beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of the tortillas. Garnish the top with olives and scallions.
5. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.

Enjoy!