Yield: 4 Servings
|2½ \N||-(up to)|
|\N \N||Salt & pepper & thyme|
|1 cup||Chopped celery|
|¼ cup||Chopped onion|
|¼ cup||Chopped scallon; including tender greens|
|2 tablespoons||La Victoria Green Taco sauce|
|\N \N||Oil or fat for deep-frying|
|4 larges||Corn tortilas|
|1½ cup||Salsa verde (see recipe for \"Tortilla Chips w/Guacamole\" (recipe #mx0094))|
|1½ cup||La Victoria Enchilada sauce|
|4 tablespoons||Sour cream|
|4 \N||Black olives|
1.Season chicken liberally w/ salt, pepper, and less liberally, w/ thyme.
Place in roasting pan,cover. Bake at 350F for 1 hr. or until chicken is well done & meat falls off bone.
2. Cool chicken, drain off juices, & remove skin & bones. Cut meat into bite-size pieces, combine w/ celery,onion,scallion & green taco sauce, adjust seasoning w/ salt & pepper.
3. heat ½ inch. oil or fat in iron skillet over medium-size heat.Briefly dip tortillas in oil to soften & warm them.Drain a few seconds on clean, dry toweling. Place ¼ of chicken mixture on each & roll tortilla around stuffing. Cover & set aside until serving time.
4. Just before serving,reheat enchiladas,well covered in 350F oven, or in microwave. Do not allow tortillas to dry out. Top w/ heated Salsa Verde or enchilada sauce,garnish w/ sour cream & 1 olive. Serve.
KETCHUM; SUN VALLEY: WINE:ROBERT MONDAIR FUME BLANC; CA. CHABLIS From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .