1. Place chicken pieces in large pot and cover with 1 1/2 quarts water. 2. Add celery, onion,salt and pepper and cook until chicken is tender, about 40 minutes. 3. Remove chicken from broth and set aside to cool. Strain stock and reduce further, if necessary, until 1 quart remains;reserve for sauce. 4. For Sauce : 5. Combine all ingredients except butter and flour in large saucepan. 6. Bring to boil over medium heat,stirring occasionally,and skimming foam off as it rises to the surface. 7. Reduce heat and simmer, stirring occasionally, until sauce is the consistancy of puree (about 1 hour) gently piercing tomatillos with a fork as they become soft. 8. Strain sauce and return to pan. 9. Combine butter and flour to form a paste;add to sauce and cook over medium heat until sauce returns to boil and thickens slightly. 10. Set aside and keep hot. 11. For filling : 12. Combine peppers, onion, tomatoes, and chilies in a large skillet. 13. Place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary. 14. Remove meat from cooled chicken and shred. 15. Add chicken to filling and cook a few minutes more. Mix well and salt and pepper to taste. 16. To assemble : 17. Preheat oven to 250 degrees. 18. Lightly oil skillet and fry tortillas about 10 to 20 seconds on each side until soft. 19. Roll each tortilla gently in paper towel to remove excess oil and keep pliable. 20. Place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9x13 baking dish. 21. Top each with a thin slice of cheese. 22. Bake until heated through and cheese melts, about 20 minutes. 23. Cover with hot green sauce, and top each enchilada with sour cream and olive slices.Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
