2 c. crab
1/2 c. chopped olives
1 c. slivered almonds
3 c. enchilada sauce
4 tbsp. minced green onions
12 corn tortillas
Salad oil
1 1/2 c. shredded cheddar
2 c. sour cream

Make filling by combining crab, olives, almonds, and enough of the sauce to moisten (about 1/3 cup). Fry tortillas briefly in oil and dip into heated sauce to soften.

Spoon some of the crab mixture along the center of each tortilla. Roll and place, flap side down, in a shallow ungreased baking dish. Top with remaining sauce and cheese.