Chicken Enchiladas

• 2 lb. chicken breast, fresh or frozen
• 2 medium onions, cut or sliced
• 1 clove garlic
• 1 stalk celery
• 1/2 pt. sour cream
• 1/2 lb. sharp club Cheddar cheese
• 1/2 c. peanut oil or cooking oil
• 1 (10 oz.) can tomatoes
• 1 (4 oz.) green pepper (optional)
• pinch of coriander (cilantro)
• pinch of oregano
• 12 tortillas (maza)

1. Simmer the chicken breast in water to cover with one onion, garlic and celery until the meat is ready to slip off the bones. Return the bones to the soup and cook down to 1 cup.
2. Shred the chicken and mix with the sour cream and cheese.
3. If you use the club type, breaking up with fork is enough.
4. Otherwise, grate the cheese coarsely.

chicken breast, onions, clove garlic, celery, sour cream, cheddar cheese, peanut oil, tomatoes, green pepper, coriander, oregano, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563431 (may not work)