3 tbsp. butter
1/4 c. all-purpose flour
1 (13 3/4 oz.) can chicken broth
1 med. onion, chopped
2 (4 oz.) cans chopped green chilies
1 clove garlic, minced
1/4 tsp. salt
1 tsp. ground cumin
2 c. shredded Cheddar cheese
2 c. chopped, cooked chicken
1 c. slivered almonds
1 (10 oz.) pkg. tortillas (12 - 6" tortillas)
1 lg. tomato, chopped
1/4 c. chopped parsley
1 c. chopped ripe olives
1/2 c. chopped green onions
1 c. sour cream

Melt butter in saucepan over medium heat. Stir in flour. Cook, stirring for 1 minute. Gradually stir in chicken broth, onion, chilies, garlic cumin and salt. Simmer 15 minutes. Remove from heat. Stir in 1 cup cheese until melted.

Mix together chicken and almonds in large bowl. Stir in 1 cup of sauce. Dip tortillas, one at a time, into sauce in saucepan. Spoon about 3 tablespoons chicken mixture down center of each. Roll to enclose filling and place seam side down in greased 9 x 13 inch baking pan.

Preheat oven to 350 degrees. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Place a row of chopped tomatoes down the center of enchiladas. Bake 30 minutes or until heated through. Garnish with parsley, ripe olives and green onions. Serve with sour cream.