2 c. diced cooked chicken or turkey
1/2 c. chopped ripe olives
1 c. slivered almonds
3 c. canned enchilada sauce
12 corn tortillas
1 1/2 c. shredded sharp Cheddar cheese
1 pt. sour cream
4 tbsp. minced green onions

Make the filling by combining the chicken, olives and almonds, adding 1/3 cup of the sauce to moisten. Fry tortillas in oil to soften, then dip into heated sauce. Spoon some of the filling along the center of each tortilla. Roll and place, flap side down, in a shallow baking dish. Top with remaining sauce and sprinkle with cheese. Bake uncovered at 350°F for 15 to 20 minutes. Mix sour cream with onions and serve cold.