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.
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.