Chicken and Tortillas in Chili-Cheese Sauce

A dear friend works at a winery in Napa,Ca.,and has been sharing recipes that the chef develops.This is one of my favorites. Reccomended wines: Pinot Grigio/Pinot Gris,and Zinfandal.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  large boneless skinless chicken breasts
• 1  onion, chopped
• 2  celery ribs, chopped
• 2  cloves garlic, slice
• 2  teaspoons whole black peppercorns
• 6  corn tortillas, cut into 1 inch strips
• 2  tablespoons  vegetable oil
• 2  cups  grated cheese, , cheddar,jack or combination
• 1 (4 ounce) can  diced roasted green chilies
• 1  cup light sour cream
• 3  green onions, thinly sliced
• 1⁄4 cup cilantro leaf, chopped
• 1  clove garlic, minced

Directions

1. Preheat oven to 350.
2. Place chicken,chopped onion,celery,garlic slices and peppercorns in medium saucepan.
3. Cover with water and bring to boil over high heat.
4. Reduce heat and let simmer 20 minutes.
5. Remove chicken and cool slightly,Shred chicken.
6. Toss tortilla strips and oil in large bowl.
7. Arrange on baking sheet and bake until crisp (about 10 minutes) Let cool slightly.
8. Transfer chicken to large bowl.
9. Add tortilla strips,cheese and chilis.
10. Stir to coat well.
11. Pour into 8x8 baking pan.
12. Combine sour cream,green onion,cilantro and garlic.
13. Mix well.
14. Spread sour cream mixture over chicken.
15. Bake until cheese melts,about 20 minutes.