Categories: Poultry 
      Yield: 3 servings 
  
      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