Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 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 - - - - - - - - - - - - - - - - - -.

Target recipe: in a large pot, poach chicken breasts in 1½ quarts water. when the chicken is cooked, remove from the water. skim the solids from water and reserve. when the chicken is cool enough to handle, shred and set aside. while the chicken is cooking, sauté onions with the chicken base and spices in the vegetable oil until soft and clear. in another container, mix the masa harina with the remaining water and stir until the lumps dissolve. add to sautéed onions and bring to a boil. cook an additional 2-3 minutes, stirring constantly. add reserved water to the pot and add tomatoes. return to a boil, stirring occasionally. add cheese and stir until it melts, then stir in shredded chicken. if desired, garnish with shredded cheddar and tortilla chips.