Acapulco Chicken Enchilada

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==Description==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.
* Contributed by Catsrecipes Y-Group
==Ingredients==
* 3 cups chicken cooked and shredded
* ½ cup scallions with green minced
* ½ cup almonds chopped and blanched
* ½ teaspoon salt
* 2 tablespoons vegetable oil
* ⅔ cup white onion chopped
* ¼ cup green bell pepper chopped
* 1 garlic clove minced
* 1 cup tomato paste
* 1 cup water
* 1 tablespoon chili powder
* 1 tablespoon salt
* ½ teaspoon dried oregano
* 8 fresh corn tortillas
* ¾ cup sour cream
* ½ cup shredded cheddar cheese
* ½ cup sliced ripe ==Directions==
# In small bowl toss together chicken, scallions and almonds.
# Sprinkle on salt then mix and set aside.
# Heat oil in saute pan over medium heat then add onion, bell pepper and garlic.
# Saute until vegetables are soft then stir in tomato paste, water, chili powder, salt and oregano and blend well.
# Lower heat then cover and simmer 5 minutes.
# Preheat oven to 350 °F.
# Lightly oil a casserole dish.
# Dip a tortilla in hot sauce until partially saturated then place tortilla in casserole dish and fill with ⅛ of the chicken mixture.
# Top with 1 tablespoon sour cream then roll into an enchilada.
# Place in dish seam side down.
# Repeat with remaining tortillas.
# When casserole is filled drizzle remaining sauce over top then sprinkle with cheese and olives.
# Bake 15 minutes.
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Category:Almond Recipes
Category:Cathy's Recipes
Category:Cheddar Recipes
Category:Chicken Recipes
Category:Enchilada Recipes
Category:Green bell pepper Recipes
Category:Olive Recipes
Category:Tomato paste Recipes