Recipe - Acapulco Chicken Enchilada

3 cup Chicken; cooked, shredded
One half cup Scallions; w/green; minced
One half cup Almonds; chopped, blanched
One half teaspoon Salt
3 cup Enchilada Chili Sauce; *
8 Fresh corn tortillas
Three fourths cup Sour cream
One half cup Shredded Cheddar cheese
One half cup Sliced ripe olives

FOR GARNISH
Sour cream and scallions

ENCHILADA SAUCE
2 tablespoon Vegetable oil
2/3 cup Onion; chopped
One fourth cup Green bell pepper; chopped
1 Garlic clove; minced
1 cup Tomato paste
1 cup Water
1 teaspoon Chili powder; (or more)
1 teaspoon Salt
One half teaspoon 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 medhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini