Acapulco Enchiladas

Course : Enchiladas
Serves: 4
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3 pounds chicken
1 teaspoon thyme
1 teaspoon 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
3 cups 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 large black olives

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.

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