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:

1. In small bowl, toss together cooked shredded chicken,
scallions, and almonds. Sprinkle on salt. Mix and set
aside.

2. 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.

3. Preheat oven to 350 degrees F. Lightly oil bottom of
shallow oven proof casserole dish.

4. 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.

5. Place in dish seam side down. Repeat with remaining
tortillas. When casserole is filled, drizzle remaining
sauce over top.

6. 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.



Acapulco Chicken Enchilada