Chicken Enchiladas De Jocoque - cooking recipe

Ingredients

1 whole chicken breast
1 cup water
1 onion
1 stalk celery
1 bay leaf, crumbled
2 peppercorns
1/2 teaspoon salt
1 1/2 cups sour cream
1 tablespoon butter
1/2 ounce Ortega chile, diced
4 corn tortillas
monterey jack cheese
black olives, sliced, pitted

Preparation

Combine chicken and water in pan; bring to boil over high heat; skim off foam.
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.
Remove chicken and strain broth.
Reduce broth to 1/2 cup; season.
Stir in sour cream Set aside. Dice cooked chicken.
In skillet melt butter.
Add remaining onions; cook 5 minutes.
Stir in chilis.
Remove from heat. Add chicken and 1/2 cup sour cream mix.
Toss gently.
Soften tortillas.
Fill each with 1/4 meat mixture; place in heavily buttered baking dish.
Pour sour cream mixture over.
Top with a strip of cheese and some olives.
Bake at 375F for 20 minutes - - - - - - - - - - - - - - - - - -.