Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Chicken; cooked, shredded 8 Fresh corn tortillas
1/2 c Scallions; w/green; minced 3/4 c Sour cream
1/2 c Almonds; chopped, blanched 1/2 c Shredded Cheddar cheese
1/2 ts Salt 1/2 c Sliced ripe olives
3 c Enchilada Chili Sauce; *

------------------------FOR GARNISH-----------------------------
Sour cream and scallions

----------------------ENCHILADA SAUCE---------------------------
2 tb Vegetable oil 1 c Water
2/3 c Onion; chopped 1 ts Chili powder; (or more)
1/4 c Green bell pepper; chopped 1 ts Salt
1 Garlic clove; minced 1/2 ts Dried oregano
1 c Tomato paste

In small bowl, toss together cooked shredded chicken, scallions, and
almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce,
heat oil in saute pan over med-high heat; add onion, bell pepper, and
garlic. Saute until vegs. are soft. Stir in tomato paste, water,
chili powder, salt and oregano. Blend well. Lower heat, cover and
simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of
shallow ovenproof casserole dish. Dip a tortilla in hot sauce until
partially saturated. Then place tortilla in cass. dish; fill with 1/8
of chicken mixture, and top w/1 T sour cream; roll into an enchilada.
Place in dish seam side down. Repeat with remaining tortillas. When
casserole is filled, drizzle remaining sauce over top. Sprinkle with
cheese and top with olives. Bake for 15 mins. or until cheese and
sauce are hot and bubbling. Serve with additional sour cream and
chopped scallions on the side. Judy Garnett/pjxg05a RaleighNC

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