1. Combine chicken and water in pan; bring to boil over high heat; skim off foam. 2. Coarsely chop 1/2 the onion and all the celery; add onion, celery, bay leaf, peppercorns and salt to chicken; simmer, partially covered, 30 minutes. 3. Remove chicken and strain broth. 4. Reduce broth to 1/2 cup; season. 5. Stir in sour cream Set aside. Dice cooked chicken. 6. In skillet melt butter. 7. Add remaining onions; cook 5 minutes. 8. Stir in chilis. 9. Remove from heat. Add chicken and 1/2 cup sour cream mix. 10. Toss gently. 11. Soften tortillas. 12. Fill each with 1/4 meat mixture; place in heavily buttered baking dish. 13. Pour sour cream mixture over. 14. Top with a strip of cheese and some olives. 15. Bake at 375F for 20 minutes - - - - - - - - - - - - - - - - - -. ---------------------------------------------------------------------------
Nutrition
Ingredients
