Enchiladas, Acapulco Style (Enchiladas de Acapulco)

Mix meat with olives, almonds, onions, and salt. Set aside. Heat sauce and drop tortillas into it, one at a time, allowing them to stand until soaked and heated. Remove from sauce. Place a generous amount of the filling on each tortilla and roll. Arrange on a large platter, folded side down, pour sauce over them and sprinkle with half of the cheese. Serve at once. Put remaining cheese in a bowl and take to the table, along with bowls of additional finely chopped green onions and sour cream.