Preparation / Directions:
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.