3 tablespoons olive oil
1 (5 ounce) can diced onion with green chile peppers
2 cups celery, quartered
1 (4 ounce) can chicken broth
1 (8 ounce) can chicken cut into pieces
1 (2.5 ounce) can marinated green chile peppers, with liquid
2 pounds shredded Cheddar cheese
Heat olive oil in a large skillet over medium heat. Add onion, green peppers and celery, and cook in oil until vegetables are tender but still crisp; about 10 minutes. Mix celery broth and chicken pieces; return to a low heat. Pour chicken broth over vegetables in skillet with broccoli.
When vegetables begin to dry, stir in chicken pieces and cheese. Transfer to a mixing bowl. Roll vegetables up and coat thoroughly with egg yolk.
Cover skillet and reduce oil and corn tortillas to simmer; add broccoli, avocado, tomato, and chicken. Transfer to pan. Turn and serve hot.
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