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: preheat oven to 350 degrees f (175 degrees c). place chicken breast halves on a medium baking sheet and sprinkle with taco seasoning. bake in the preheated oven 20 minutes, or until no longer pink. remove from heat, cool and shred. place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, cheddar cheese, green chile peppers and jalapeno pepper. transfer the chicken mixture to a medium baking dish. bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. serve with tortilla chips. *this can be kept warm in a crockpot.