Chicken Enchiladas De Jocoque

Name: Chicken Enchiladas De Jocoque
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

13 ingredients

15 steps

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