Title: Acapulco chicken enchilada
 Categories: Poultry
      Yield: 3 Servings
 
      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 ts Chili powder; (or more)
      1 ts Salt
    1/2 ts Dried oregano
 
  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.