Acapulco Enchiladas - cooking recipe

Ingredients

2 c. diced cooked chicken or turkey
1/2 c. chopped ripe olives
1 c. slivered or coarsely chopped almonds
3 c. canned enchilada sauce, heated
12 corn tortillas
salad oil
1 1/2 c. (about 6 oz.) shredded sharp Cheddar cheese
2 c. sour cream
4 Tbsp. minced green onion

Preparation

Combine
chicken,
olives,
almonds and enough sauce to moisten
(about 1/3 cup); set aside.
Fry tortillas in oil and dip into heated enchilada sauce.
Evenly spoon chicken mixture down center
of\teach
tortilla\tand
roll to enclose.
Place enchiladas,
seam
side
down in shallow ungreased 9 x 13-inch baking
dish.
Top\twith
remaining
sauce\tand
sprinkle with cheese.
Bake
uncovered
in a 350\u00b0 oven for 15 to 20 minutes, or until heated through.
Mix sour cream with onion and serve cold to\tspoon over.
Makes 12 enchiladas (about 4 to 6 servings).