Acapulco Chicken Enchilada

3 cup chicken, cooked, shredded
1/2 cup scallions, w/green; minced
1/2 cup almonds, chopped, blanched
1/2 tsp salt
3 cup enchilada chili sauce, *
8 fresh corn tortillas
3/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives

FOR GARNISH

1 sour cream and scallions

ENCHILADA SAUCE

2 tbsp vegetable oil
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, minced
1 cup tomato paste
1 cup water
1 tsp chili powder, (or more)
1 tsp salt
1/2 tsp dried oregano

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 vegetables are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 minutes.

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 casserole 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 minutes. or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side.

Servings: 3