12 corn tortillas
2 c. canned enchilada sauce
1 (8 oz.) can tomato sauce
3 c. diced cooked chicken or turkey
1/4 c. sliced black olives
2 tbsp. slivered almonds
1/2 c. grated Mozzarella cheese
Sour cream
1/4 c. chopped green onions

Preheat oven to 350 degrees. Soften tortillas by wrapping in wax paper and microwaving for 1/2-2 minutes or by wrapping in foil and warming in conventional oven for 10 minutes.

Mix enchilada sauce and tomato sauce. Mix chicken, olives, and almonds with about 1/2 cup sauce to moisten.

Spoon 1/4 cup of chicken mixture down center of each warm tortilla. Roll and place seam-side down in a 9x13 inch baking dish. When all are in place, cover with remaining sauce and grated cheese.

Bake uncovered for 15-20 minutes. Before serving, spoon sour cream down center of dish and sprinkle with green onions. Makes 6 servings.