Chicken enchiladas

Ingredients
2 large or 3 small chicken breasts
6 spring onions, finely chopped.
200g almonds chopped, blanched
1/2 teaspoon salt  
enchilada chili sauce
8 corn tortillas
200 ml sour cream  
150g  of grated cheddar cheese
75 g olives, sliced
2 tablespoons vegetable or olive oil
1 onion    chopped
2  chopped green peppers
1 clove garlic, minced
80g  tomato puree  
1 cup water  
1 teaspoon chili powder
1 teaspoon salt  
1/2 teaspoon dried oregano

Instructions

1. Shred or dice the cooked chicken (traditionally for enchiladas it's boiled, but grilled if fine if preferred), and mix with the almonds and spring onions with a pinch of salt and leave.2.
2. .Heat  the  oil, add the  onion, green  pepper, and garlic. Cook until the onion is transparent . Stir in tomato puree, water, chili powder, salt and oregano. stir  well. Lower heat, cover and simmer for 5 minutes.. Preheat oven to 350 degrees F. Lightly oil bottom of shallow oven proof casserole dish or baking tray
3. Dip a tortilla in the chili sauce you've just made so that it soaks it up. Then place tortilla in your casserole dish; spoon some of your chicken mixture on (remember that the mixture is for 8 enchiladas) , and top with tablespoon sour cream, then roll your tortilla. Do this for all the tortillas, placing them in the tray or dish so that the weight of the contents keeps them closed. Pour any remaining sauce over them
   Sprinkle with the grated cheese and the sliced olives. Bake for 15 minutes or until cheese and sauce are hot and bubbling. Serve with sour cream