Combine chicken, olives, almonds, and enough of the enchilada sauce to moisten (about 1/3 cup).
Use tongs to dip the tortillas into medium-hot oil. Fry tortillas just a few seconds, until they bubble and are limp--do not fry crisp.
Dip fried tortilla into heated enchilada sauce as soon as it comes out of the hot fat. A cake pan just larger than the tortilla is an ideal utensil.
Lay sauce-dipped tortilla out on a board or pan. (This part of enchilada making is admittedly slightly messy, but well worth the trouble.) Generously spoon the chicken filling in the center of the tortilla.
Turn tortilla over the filling, roll, and place (with the flap pointing down) in baking pan. Fry, dip, fill, and roll remaining tortillas. Ladle additional enchilada sauce over enchiladas and top with cheddar. Place enchiladas in a moderate oven (350°) for 15 to 20 minutes--or until thoroughly heated. Mix cold sour cream with onions and serve as a sauce.
This is Sunset's classic recipe from the 60's !! Slivered almonds work best. You can add a few golden raisins. Good with leftover turkey after Thanksgiving. It is just fine to use the canned enchilada sauce, as noted by one of the other reviewers. If you have an old recipe for Chiles Relienos casserole, that is a nice accompaniment. This recipe has withstood the test of time. Enjoy.
Like the one's we've made from childhood growing up in San Diego before the East coasters came in and ruined Mex-Food. Best dinners after Thanksgiving & X-mas - left over Turkey Taco's & Enchiladas. Short cut use Los Palmas Enchilada sauce - good home flavor & cost$. We do use a shredded sharp cheddar or some times a white Jack. Put a little on the sauce-dipped tortilla first then olives then meat & then fold-roll. Topping with heated sauce & a little cheese after baking. Fried Taco - pre-fry a (prefer a white corn) tortilla til just starting to firm up & have "puffed" up a bit- stack til you have a quanity - then stuff with meat filling, "pin" taco shape with tooth pick, return to heated pan with small amount of oil. "Fry" until desired crunch & "brownness" - about 1-2 minutes a side. Remove & drain Taco's on paper towels Then stuff with some cheese, lettuce, Pico de Gallo salsa & more cheese.
These Enchiladas are so good. I love them. Tasts like you were in Mixico. Couldn't find any this good in any Mex. Cafe. Leftovers are wonderful. Worth the scratch sauce, its the sauce that makes them so very good , the filling is also what makes them a winner