Instructions: 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

MONDAIR FUME BLANC; CA. CHABLIS

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