1. In a medium skillet, cook the almonds and onion in the olive oil over medium heat until the onion is tender and nuts are lightly toasted. 2. Add 1 tablespoon of green chiles, 1/2 cup diced tomatoes, mushrooms, and chicken to skillet; reserve remaining peppers and tomatoes. Cook until chicken is slightly browned, stirring, about 3 minutes. Remove from heat. 3. In a medium bowl, combine cream cheese, 1 T milk, chili powder, coriander, and pepper. Add chicken mixture; stir until combined. 4. Preheat oven to 350. 5. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up. 6. Spray a 3qt rectangular baking dish with cooking spray. Place filled tortillas, seam side down, in single layer in the baking dish. Set aside. 7. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. 8. Bake in preheated oven for about 20 minutes or until heated through. 9. Remove foil. Sprinkle enchiladas with remaining tomatoes and olives. Top with cheese. 10. Return to oven, and bake 5 minutes until cheese is melted. Enjoy! ---------------------------------------------------------------------------
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