Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
