Acapulco Chicken Enchilada
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.
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.