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| 3 Tasse | Chicken; cooked, shredded |
| 1/2 Tasse | Scallions; w/green; minced |
| 1/2 Tasse | Almonds; chopped, blanched |
| 1/2 Teelöffel | salt |
| 3 Tasse | Enchilada Chili Sauce; * |
| 8 | Corn Tortillas fresh |
| 3/4 Tasse | sour cream |
| 1/2 Tasse | cheddar cheese shredded |
| 1/2 Tasse | ripe olives sliced |
| | Sour cream and scallions |
| 2 Esslöffel | vegetable oil |
| 2/3 Tasse | Onion chopped |
| 1/4 Tasse | green bell pepper chopped |
| 1 | cloves garlic minced |
| 1 Tasse | tomato paste |
| 1 Tasse | water |
| 1 Teelöffel | Chili powder; (or more) |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | oregano dried |
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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. Judy Garnett/pjxg05a RaleighNC
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