Acapulco Chicken Enchilada

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 olives

Directions

 * 1) In small bowl toss together chicken, scallions and almonds.
 * 2) Sprinkle on salt then mix and set aside.
 * 3) Heat oil in saute pan over medium heat then add onion, bell pepper and garlic.
 * 4) Saute until vegetables are soft then stir in tomato paste, water, chili powder, salt and oregano and blend well.
 * 5) Lower heat then cover and simmer 5 minutes.
 * 6) Preheat oven to 350°F.
 * 7) Lightly oil a casserole dish.
 * 8) Dip a tortilla in hot sauce until partially saturated then place tortilla in casserole dish and fill with ⅛ of the chicken mixture.
 * 9) Top with 1 tablespoon sour cream then roll into an enchilada.
 * 10) Place in dish seam side down.
 * 11) Repeat with remaining tortillas.
 * 12) When casserole is filled drizzle remaining sauce over top then sprinkle with cheese and olives.
 * 13) Bake 15 minutes.