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Chicken Enchiladas De Jocoque

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READY IN:
20mins
SERVES:
2
YIELD:
4 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  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 - - - - - - - - - - - - - - - - - -.

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