12 tortillas and oil for frying

SAUCE:

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

Bring first 5 ingredients to boil. Add cornstarch, then 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, shredded
1/2 c. sauce

Heat ingredients in 2 tablespoons butter.

GARNISH:

1 c. Cheddar cheese, shredded
1 pt. sour cream
6 green onions, chopped

Fry tortillas quickly on both sides in hot oil. Drain and keep warm in a covered casserole. Dip tortillas in hot sauce, put strip of filling across each one, and roll tightly. Place side by side in pan, sprinkle with cheese, and heat in 350 degree oven 10 minutes. Spoon sauce over all, top with sour cream and chopped onions, serve. Serves 4.