Acapulco Chicken Enchilada

• 3 cups chicken cooked, shredded
• 1/2 cup scallions, spring or green onions scallions, minced
• 1/2 cup almonds chopped, blanched
• 1/2 teaspoon salt
• 3 cups enchilada sauce *
• 8 each corn tortillas (6-inch) fresh
• 3/4 cup sour cream
• 1/2 cup cheddar cheese shredded
• 1/2 cup olives sliced
• 1 x sour cream
• 1 x scallions, spring or green onions chopped
• 2 tablespoons vegetable oil vegetable
• 23 cup onions chopped
• 1/4 cup green bell peppers 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

1. In small bowl, toss together cooked shredded chicken, scallions, and almonds.
2. Sprinkle on salt.
3. Mix and set aside.
4. To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic.
5. Saute until vegetables are soft.
6. Stir in tomato paste, water, chili powder, salt and oregano.
7. Blend well.
8. Lower heat, cover and simmer for 5 minutes.
9. Preheat oven to 350F (180C).
10. Lightly oil bottom of shallow oven proof casserole dish.
11. Dip a tortilla in hot sauce until partially saturated.
12. Then place tortilla in casserole dish; fill with 18 of chicken mixture, and top w/1 tablespoon sour cream; roll into an enchilada.
13. Place in dish seam side down.
14. Repeat with remaining tortillas.
15. When casserole is filled, drizzle remaining sauce over top.
16. Sprinkle with cheese and top with olives.
17. Bake for 15 minutes or until cheese and sauce are hot and bubbling.
18. Serve with additional sour cream and chopped scallions on the side.

chicken, scallions, almonds, salt, enchilada sauce, corn tortillas, sour cream, cheddar cheese, olives, sour cream, scallions, vegetable oil vegetable, onions, green bell peppers, garlic, tomato paste, water, chili powder, salt, oregano

Taken from recipeland.com/recipe/v/acapulco-chicken-enchilada-2804 (may not work)