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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.

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