Acapulco Enchiladas Recipe

• 21/2 x -(up to)
• 3 lb Chicken
• Salt & pepper & thyme
• 1 c. Minced celery
• 1/4 c. Minced onion
• 1/4 c. Minced scallon, including tender greens
• 2 Tbsp. La Victoria Green Taco sauce
• Oil or possibly fat for deep-frying
• 4 lrg Corn tortilas
• 11/2 c. Salsa verde (see recipe for "Tortilla Chips w/Guacamole" (recipe
• 11/2 c. La Victoria Enchilada sauce
• 4 Tbsp. Lowfat sour cream
• 4 x Black olives

1. 1.Season chicken liberally w/ salt, pepper, and less liberally, w/ thyme.
2. Place in roasting pan,cover.
3. Bake at 350F for 1 hr.
4. or possibly till chicken is well done & meat falls off bone.
5. 2.
6. Cold chicken, drain off juices, & remove skin & bones.
7. Cut meat into bite-size pcs, combine w/ celery,onion,scallion & green taco sauce, adjust seasoning w/ salt & pepper.
8. 3. heat 1/2 inch.
9. oil or possibly fat in iron skillet over medium-size heat.Briefly dip tortillas in oil to soften & hot them.Drain a few seconds on clean, dry toweling.
10. Place 1/4 of chicken mix on each & roll tortilla around stuffing.
11. Cover & set aside till serving time.
12. 4.
13. Just before serving,reheat enchiladas,well covered in 350F oven, or possibly in microwave.
14. Don't allow tortillas to dry out.
15. Top w/ heated Salsa Verde or possibly enchilada sauce,garnish w/ lowfat sour cream & 1 olive.
16. Serve.
17. SU CASA
18. MONDAIR FUME BLANC; CA.
19. CHABLIS

chicken, salt, celery, onion, victoria, oil, tortilas, salsa verde, victoria enchilada sauce, sour cream, black olives

Taken from cookeatshare.com/recipes/acapulco-enchiladas-62285 (may not work)