Enchiladas

Preheat oven to 350. Combine chicken, olives, almonds, and enough of the enchilada sauce to moisten (about 1/3 cup). Use tongs to dip the tortillas into medium-hot oil. Fry tortillas just a few seconds until they bubble and are limp- do not fry crisp. Dip friend tortilla into heated enchilda cause as soon as it comes out of the oil. A cake pan just larger the the torilla is an ideal pan. Lay sauce dipped tortilla out on a board or pan. Generously spoon the chicken filling in the center of the tortilla. Turn the tortilla over the filling, roll, and place with the flap down in baking pan. Repeat the process with the remaining tortillas. Ladle additional enchilada sauce over enchiladas and top with cheddar. Place in oven for 15 - 20 minutes or until thoroughly heated. Top with sour cream and green onions.

Toast chiles in a hot oven (400) for 3 - 4 minutes. Shake out seeds. Cover with warm water and soak until soft. Place chiles and water in a blender with garlic, oil, salt, oregano and cumin. Whirl until smooth. Pour into a pan; add tomato puree. Simmer 10 minutes. Taste the sauce to see if it needs more salt. If sauce too thick, add water, or if too thin, use flour and oil roux to thicken.