2 c. sliced cooked chicken
1/2 c. chopped ripe olives
1 c. slivered chopped almonds (optional)
3 c. canned enchiladas red chili sauce
12 corn tortillas
Oil, shortening or lard for frying tortillas
1 1/2 c. shredded white or brick cheese
2 c. sour cream
4 tbsp. minced green onions

Make the filling by combining chicken, olives, almonds and enough of the sauce to moisten. Fry tortillas in oil and dip into heated sauce according to basic enchilada steps.

Spoon some of the chicken mixture along the center of tortilla. Roll and place, flap side down, in a shallow ungreased baking dish. Top with the remaining sauce and sprinkle with cheese.

Bake uncovered in a 350 degree oven for 15 to 20 minutes, or until heated through. Combine sour cream with onions and serve cold as a sauce. Makes about 11 enchiladas.