1 cup all-purpose flour
1 1/2 cups chicken broth
8 flour tortillas
1 cup diced celery
1 egg, lightly beaten
1/2 cup butter
2 tablespoons lemon juice
1 teaspoon paprika
1/2 teaspoon garlic powder
4 slices bacon, diced
1/4 teaspoon salt
1 (4 ounce) can chopped pecans, from the bottom of an unheated Dutch oven
1/2 (8 ounce) can chicken stock
1 teaspoon onion powder
2 teaspoons paprika
1 teaspoon garlic powder
Melt flour in a large skillet over medium heat. Stir in the chicken broth, celery and egg yolks in a small amount. Bring to a boil and stir in chicken, celery and egg, butter, lemon juice, paprika, garlic powder and bacon. Reduce heat and simmer, stirring occasionally, for 5 to 6 minutes. Pour the mixture into the prepared skillet; cook over medium-high heat, stirring occasionally, for about 5 minutes or until it starts to thicken.
Return the skillet to a boil over medium-high heat. Stirring constantly, cook chicken stock, onion powder and garlic powder for 3 to 4 minutes. Return the chicken to the hot pot and stir in chicken stock and onion powder. Bring to a boil; reduce heat and simmer for 20 minutes. Raise the heat to medium-high and add the chopped Pecans. Season with salt and pepper, then add the seasoned chicken to the skillet. Bring a moderate boil to the high heat and cook for 2 minutes, stirring frequently.
Return the chicken to the hot pot. Simmer, stirring occasionally, for 20 minutes, or until chicken is tender. Serve with tortillas and salsa.