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Recipe Name: Acapulco Enchiladas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 1/2 up to
3 Pound(s) Chicken
Salt & pepper & thyme, Salt & pepper & thyme
1 Cup(s) Chopped celery
1/4 Cup(s) Chopped onion
1/4 Cup(s) Chopped scallon, including
tender greens
2 Tablespoon(s) La Victoria Green Taco sauce
Oil or fat for deep-frying
4 Corn tortilas
1 1/2 Cup(s) Salsa verde, see recipe for
"Tortilla Chips
w/Guacamole" recipe
#mx0094
1 1/2 Cup(s) La Victoria Enchilada sauce
4 Tablespoon(s) Sour cream
4 Black olives
Directions:
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,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 139
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 6.2mg
Sodium: 2615.7mg
Potassium: 713mg
Carbohydrates: 6.3g
Fiber: 2.1g
Sugar: 2.5g
Protein: 12.5g


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