- 1 small chicken, boiled and de boned
- 1½ cups chicken broth
- 3-4 stalks celery, chopped
- 1 cup sour cream
- 1 small can chopped green chilies, drained
- 2 cans cream of celery
- 2 cans cream of chicken
- 1 medium onion, chopped
- 1 stick butter
- 5 cups colby-jack cheese, shredded
- cilantro leaves, roughly chopped
- 10 medium corn tortillas
- salt and pepper
From the kitchen of Miss Liberty’s mommy. Her mom suggests halving the tortillas to fit into baking dish better.
In a soup pot, boil small whole chicken. Once chicken is completely cooked, set aside to cool. When chicken has cooled, de bone and shred meat.
In a deep frying pan, sauté onion and celery in butter. While sauteing add a dash of salt and pepper. Then pour in soups and chilies. Blend mixture slowly over medium heat.
Pour in enough broth to make mixture the consistency of thick soup. Simmer 20 minutes and then add sour cream. Place a small amount of shredded cheese aside for topping. Lay out tortillas and layer with shredded chicken, cheese, and soup mixture. Roll tortillas into enchiladas and place in baking dish. Sprinkle top with shredded cheese and chopped cilantro. Bake 375°F/190°C for 45 minutes.