Acapulco Enchiladas
Grrrrrgh!
Course : Enchiladas
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken
                        thyme
                        salt and pepper
   1      cup           chopped celery
     1/4  cup           chopped onion
     1/4  cup           chopped scallon -- incl. tender greens
   2      tablespoons   la victoria green taco sauce
                        oil -- for deep-frying
   4      large         corn tortillas
   1 1/2  cups          salsa verde
   1 1/2  cups          la victoria enchilada sauce
   4      tablespoons   sour cream
   4                    black olives
 

Preparation:

1. Season chicken liberally with salt, pepper, and less liberally, with thyme. Place in roasting pan, cover. Bake at 350F for 1 hour or until chicken is well done and meat falls off bone. 2. Cool chicken, drain off juices, and remove skin and bones. Cut meat into bite-size pieces, combine w/ celery, onion, scallion and green taco sauce; adjust seasoning w/ salt and pepper. 3. Heat 1/2 inch oil or fat in iron skillet over medium-size heat. Briefly dip tortillas in oil to soften and warm them. Drain a few seconds on clean, dry toweling. Place 1/4 of chicken mixture on each and roll tortilla around stuffing. Cover and 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 with heated Salsa Verde or enchilada sauce, garnish with sour cream and 1 olive. Serve.