SAUCE:

1 qt. chicken broth
6 tbsp. mild chili powder
1/4 tsp. garlic powder
1 1/4 tsp. cumin
Salt and pepper
2 tbsp. cornstarch in 4 tbsp. water

Bring first sauce ingredients to boil. Add cornstarch, the boil 1 minute.

FILLING:

3 c. cooked chicken, shredded
3/4 c. ripe olives, chopped
3/4 c. blanched almonds, sliced
1/2 c. cheddar cheese, grated
1/2 c. sauce
12 flour tortillas

Microwave tortillas in damp paper towels until soft and pliable. Keep warm. Dip tortillas in hot sauce, put strip of filling across each, and roll tightly. Place side by side in pan. Spoon remaining sauce over all. Sprinkle with 1 cup grated cheddar cheese. Heat in 350 degree oven for 15 to 20 minutes. Top with sour cream and chopped green onions. Serves 4.