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: shred and separate the canned chicken a little with a fork so that there are not any huge chunks. put chicken and all of the other ingredients, except the cheeses, into a large crock pot. stir together until it is a uniform mixture. heat over low heat for 2 hours. turn crock pot heat up to high, after 30 minutes stir in the cheddar cheese until it melts and completey incorporates. continue to cook and about 20 minutes before serving, stir in cream cheese until dip is smooth and creamy. taste dip at this point, and add spiciness as needed! lower heat to warm setting, and stir as needed.