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  • Acapulco Enchiladas

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    Acapulco Enchiladas
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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

    Directions

    1. 1.Season chicken liberally w/ salt, pepper, and less liberally, w/ thyme.
    2. Place in roasting pan,cover. Bake at 350F for 1 hr. or possibly till chicken is well done & meat falls off bone.
    3. 2. Cold chicken, drain off juices, & remove skin & bones. Cut meat into bite-size pcs, combine w/ celery,onion,scallion & green taco sauce, adjust seasoning w/ salt & pepper.
    4. 3. heat 1/2 inch. 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. Place 1/4 of chicken mix on each & roll tortilla around stuffing. Cover & set aside till serving time.
    5. 4. Just before serving,reheat enchiladas,well covered in 350F oven, or possibly in microwave. Don't allow tortillas to dry out. Top w/ heated Salsa Verde or possibly enchilada sauce,garnish w/ lowfat sour cream & 1 olive. Serve.
    6. SU CASA
    7. MONDAIR FUME BLANC; CA. CHABLIS

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