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Acapulco Enchiladas


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Poultry

Ingredients:

  • 2 1/2 -(up to)
  • 3 lb Chicken
  • Salt & pepper & thyme
  • 1 c Chopped celery
  • 1/4 c Chopped onion
  • 1/4 c Chopped scallon; including tender greens
  • 2 tb La Victoria Green Taco sauce
  • Oil or fat for deep-frying
  • 4 lg Corn tortilas
  • 1 1/2 c Salsa verde (see recipe for "Tortilla Chips w/Guacamole" (recipe #mx0094))
  • 1 1/2 c La Victoria Enchilada sauce
  • 4 tb Sour cream
  • 4 Black olives

Directions:

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 1/2 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 1/4 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.