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: add vegetable oil to a large pot over medium heat. add chicken breasts to pot and brown for 4 to 5 minutes per side. set chicken aside. add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent. add chicken broth. combine masa harina with 2 cups water in a medium bowl and whisk until blended. add masa mixture to pot with onions, garlic, and broth. add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil. shred the chicken into small, bite-size pieces and add it to the pot. reduce heat and simmer soup for 30 to 40 minutes or until thick. serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.