Recipe - Acapulco Enchiladas

2 One half (up to)
3 pound Chicken
Salt & pepper & thyme
1 cup Chopped celery
One fourth cup Chopped onion
One fourth cup Chopped scallon; including
tender greens
2 tablespoon La Victoria Green Taco sauce
Oil or fat for deepfrying
4 lg Corn tortilas
1 One half cup Salsa verde (see recipe for
"Tortilla Chips
w/Guacamole" (recipe
#mx0094))
1 One half cup La Victoria Enchilada sauce
4 tablespoon Sour cream
4 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
bitesize pieces, combine w/ celery,onion,scallion & green taco sauce,
adjust seasoning w/ salt & pepper.

3. heat One half inch. oil or fat in iron skillet over mediumsize heat.Briefly
dip tortillas in oil to soften & warm them.Drain a few seconds on clean,
dry toweling. Place One fourth 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, http://www.erols.com/hosey.