Acapulco Chicken Enchilada
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 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.
3 c Chicken (cooked, shredded) 1/2 c Scallions (w/green; minced) 1/2 c Almonds (chopped, blanched) 1/2 ts Salt 3 c Enchilada Chili Sauce 8 Fresh corn tortillas 3/4 c Sour cream 1/2 c Shredded Cheddar cheese 1/2 c Sliced ripe olives -----FOR GARNISH----- Sour cream and scallions -----ENCHILADA SAUCE----- 2 tb Vegetable oil 2/3 c Onion (chopped) 1/4 c Green bell pepper (chopped) 1 Garlic clove (minced) 1 c Tomato paste 1 c Water 1 t Chili powder (or more) 1 t Salt 1/2 ts Dried oregano