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: cook chicken in 12-16 cups of water until done. debone chicken and reserve broth. in a large saute pan, combine margarine, onion and garlic. gradually add flour, seasoned salt, and paprika. this will make a white sauce. if too thick, add a little broth and stir. add remaining broth and sour cream. stir well. add remaining ingredients and mix well. cook until heated through and serve. serve with tortilla chips, grated cheese, green onions and picante sauce.