INGREDIENTS
2 cups
diced cooked chicken or turkey
1/2 cup
chopped ripe olives
1 cup
slivered or coarsely chopped almonds
3 cups
Mexican Enchilada Sauce
12
corn tortillas (7-inch)
Vegetable oil for frying
1 1/2 cups
shredded sharp cheddar cheese
1 cup
sour cream
2 tbsp
minced green onions