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.
SU CASA
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, .