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
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
1 1/2 c La Victoria Enchilada sauce
4 tb 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
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.
KETCHUM; SUN VALLEY: WINE:ROBERT
MONDAIR FUME BLANC; CA. CHABLIS
From the .
Glen's MM Recipe Archive, http://www.erols.com/hosey.