2 cups diced cooked chicken
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
Preheat over to 350 degrees F.
Add chicken, olives, almonds, and 1/3 cup of the enchilada sauce.
Dip the tortillas into medium-hot oil using tongs.
Fry for just a few seconds.
Dip fried tortilla into heated enchilada sauce as soon as it comes out of the oil.
Lay sauce-dipped tortilla out on a board or pan.
Add chicken mixture to the middle of the tortilla.
Roll enchiladas and line up in a large baking pan.
Spoon additional enchilada sauce over enchiladas and top with cheddar cheese.
Baking time 15-20 minutes