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1
Place chicken pieces in large pot and cover with 1 1/2 quarts water.
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2
Add celery, onion,salt and pepper and cook until chicken is tender, about 40 minutes.
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3
Remove chicken from broth and set aside to cool. Strain stock and reduce further, if necessary, until 1 quart remains;reserve for sauce.
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4
For Sauce :
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5
Combine all ingredients except butter and flour in large saucepan.
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6
Bring to boil over medium heat,stirring occasionally,and skimming foam off as it rises to the surface.
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7
Reduce heat and simmer, stirring occasionally, until sauce is the consistancy of puree (about 1 hour) gently piercing tomatillos with a fork as they become soft.
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8
Strain sauce and return to pan.
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9
Combine butter and flour to form a paste;add to sauce and cook over medium heat until sauce returns to boil and thickens slightly.
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10
Set aside and keep hot.
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11
For filling :
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12
Combine peppers, onion, tomatoes, and chilies in a large skillet.
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13
Place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary.
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14
Remove meat from cooled chicken and shred.
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15
Add chicken to filling and cook a few minutes more. Mix well and salt and pepper to taste.
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16
To assemble :
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17
Preheat oven to 250 degrees.
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18
Lightly oil skillet and fry tortillas about 10 to 20 seconds on each side until soft.
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19
Roll each tortilla gently in paper towel to remove excess oil and keep pliable.
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20
Place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9x13 baking dish.
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21
Top each with a thin slice of cheese.
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22
Bake until heated through and cheese melts, about 20 minutes.
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23
Cover with hot green sauce, and top each enchilada with sour cream and olive slices.Serve immediately.
