How To make Acapulco Chicken Enchilada

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

sour cream
1

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

Directions:
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 degrees F. Lightly oil bottom of shallow oven proof 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 tablespoon 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.