Acapulco enchiladas

Yield: 4 Servings

Measure Ingredient
2½ \N -(up to)
3 pounds Chicken
\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, .

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