How to make it

  • In small bowl toss together chicken, scallions and almonds.
  • Sprinkle on salt then mix and set aside.
  • Heat oil in sauté pan over medium heat then add onion, bell pepper and garlic.
  • Sauté 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.
  • Lightly oil a casserole dish.
  • Dip a tortilla in hot sauce until partially saturated then place tortilla in casserole dish and fill with 1/8 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.

Reviews & Comments 2

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    " It was excellent "
    wynrol ate it and said...
    really sounds great - will give these a try at the weekend..
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  • dariana 12 years ago
    OMG! These sound so good right now and I am definitely going to try this recipe.
    Was this review helpful? Yes Flag

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