Chicken Enchiladas De Jocoque

• Ready In: 20 mins
• Serves: 2
• Yields: 4 enchiladas

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

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