| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Poultry | 4 | Servings |
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 |
INSTRUCTIONS
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.
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