Free Recipe Acapulco Enchiladas
Recipe Type: Free Poultry Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Acapulco Enchiladas Recipe
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
-tender greens
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
– Tortilla Chips
-w/Guacamole (recipe
-#mx0094))
1-1/2 c La Victoria Enchilada sauce
4 tb Sour cream
4 Black olives
Acapulco Enchiladas Preparation
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. SU CASA KETCHUM; SUN VALLEY: WINE:ROBERT MONDAIR FUME BLANC; CA. CHABLIS From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen’s MM Recipe Archive, .
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