In a large skillet with the vegetable oil at medium high heat, cook the meat for about 5 minutes, then add the onion and garlic.
Cook for about 10 minutes, then add the plantain, olives, raisins and almonds and keep cooking, breaking up the meat into small pieces. Cook until meat is opaque, about 7 minutes.
Add the tomato, stir, and cover. Reduce heat and simmer until most of the juices have been absorbed. Season with salt and pepper.
Warm the corn tortillas on a griddle over medium heat.
Cover with a kitchen napkin to keep them warm.
To prepare the enchiladas, spoon some of the mole sauce over the tortilla and then add about 2 tablespoons of the picadillo.
Roll up the tortilla and arrange, seam side down, on the serving plates and keep forming the rest of the enchiladas.
To serve, spoon mole sauce over the rolled tortillas, top with crumbled cheese and garnish with the onion slices.