Chicken Enchiladas - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) fryer
1 stalk celery, chopped
1 medium onion, chopped
1 Tbsp. vegetable oil
1 pkg. chopped broccoli
1 can cream of chicken soup
salt and pepper
1 doz. flour tortillas
1 tsp. paprika
1 (8 oz.) sour cream
1 c. shredded Cheddar cheese
sliced ripe olives

Preparation

Simmer chicken with celery until tender. Remove from broth and reserve 1/4 cup broth. Shred chicken. Saute onion in oil. Cool broccoli and drain. Combine chicken, onion, broccoli, sour cream, soup and 2 tablespoons chicken broth in saucepan. Simmer 5 minutes.