Title: Acapulco enchiladas
 Categories: Poultry
      Yield: 4 Servings
 
  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.