Preheat oven to 350°. In medium bowl, mix soup, salsa and sour cream. In large skillet, heat oil over medium-high heat. Add onion and cook 4 minutes. Add garlic, 2 teaspoons taco seasoning and 1/2 teaspoon cumin, and cook 5 minutes or until onion is
Stir remaining 1 teaspoon taco seasoning and 1/4 teaspoon cumin into remaining soup mixture. Spread soup mixture into bottom of 13×9-inch baking dish. On microwave-safe plate, stack 6 tortillas between 2 damp paper towels, and heat in microwave oven on hi
Bake 15 to 20 minutes or until edges bubble and top is lightly browned. To serve, sprinkle enchiladas with olives, tomatoes, green onions and cilantro, if desired.