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: salt pepper and bake the chicken leave slightly uncooked. mix the sour cream, cottage cheese, cream of chicken and garlic salt together. warm flour tortillas in microwave shred the chicken and wrap it in the tortillas with cheese if you want. make sure tortillas are open on both ends. when your out of chicken pour the sour cream sauce evenly over the tortillas and sprinkle cheese on top if you want. put in pre heated oven for 20 minutes at 400â°. let it cool. the longer they sit the better the flavor.