• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Acapulco Enchiladas

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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


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.




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