Preheat oven to 350. Put the turkey, sour cream, onions, diced green chillies, 3/4 of the olives & 1-1/2 cups of the cheese in a bowl and mix well to make the filling. Then fry the corn tortillas lightly in the vegetable oil to soften them up. Then pour enchilada sauce in a shallow pan and dip the tortillas in the sauce so that both sides are covered. Place the tortilla in a baking dish and add two spoonfuls (or more) of the filling to the center. Roll them up and top with the remaining olives and cheese. Place in the oven and cook until center is warm and cheese has melted on top. Enchiladas can also be microwaved if you are in a hurry. You can also put them in plastic containers (assembled but not cooked) and freeze them for later meals!