Enchiladas(Chicken Or Turkey)

• 1 qt. chicken broth
• 6 Tbsp. chili powder
• 1/4 tsp. garlic salt
• 1/4 tsp. cumin
• Salt to taste
• 2 Tbsp. cornstarch
• 4 Tbsp. water
• 2 Tbsp. butter or margarine
• 3 c. cooked turkey or chicken, shredded
• 3/4 c. chopped ripe olives
• 3/4 c. almonds, blanched and sliced
• 1/2 c. grated cheddar cheese
• 1 can enchilada sauce, divided
• 1 c. grated cheddar cheese
• 1 pt. sour cream
• 6 green onions, chopped
• Tortillas
• Oil for frying

1. In a large saucepan, combine the chicken broth, chili powder, garlic salt, cumin and salt, and bring to a boil.
2. Stir together the cornstarch and water and mix until smooth; add to the broth. Stir together the chicken or turkey, olives, almonds, 1/2 c. cheddar, and 1/2 c. enchilada sauce.
3. Put remaining enchilada sauce in a small pan and heat.
4. Put
5. filling in a skillet with 2 Tbsp. butter or margarine and heat through.
6. Put oil in a small skillet and fry tortillas quickly on both sides.
7. Drain and keep warm in a covered dish.
8. Dip tortillas in heated enchilada sauce and lay in a 9 x 13 inch dish.
9. Put a spoonful of filling on across each one and roll tightly.
10. Place all side by side in the dish.
11. Sprinkle with 1 c. cheddar cheese.
12. Heat in a 350u0b0 oven for 10 minutes.
13. Remove from oven and pour remaining enchilada sauce over all.
14. Top with sour cream and green onions.
15. Serve.

chicken broth, chili powder, garlic salt, cumin, salt, cornstarch, water, butter, chicken, chopped ripe olives, almonds, cheddar cheese, enchilada sauce, cheddar cheese, sour cream, green onions, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69629 (may not work)