1 pound skinless, boneless chicken breast halves
1 medium onion, diced
8 stalks celery, diced
6 cubes celery salt
2 (8 ounce) cans chicken enchiladas
1 tablespoon salsa
1 tablespoon olive oil
Place chicken in a large resealable plastic bag. Flatten with a wooden spoon, pressing the chicken breasts against the side of the bag to seal. Place all diced onion, celery and celery into plastic bag and mix thoroughly.
Heat oil in a large skillet over medium heat. Coat pan with oil, turning chicken once. Cook 5 to 6 minutes, until chicken is no longer pink. Add enchiladas and stir-fry 45 seconds or until they start to brown. Remove chicken from pan. Discard celery salt, drippings from tomatillos, waste liquid from the soup canner easily and keep it in bag. When enchiladas start to brown, remove from pan and stir them in with chicken and vegetables. Return chicken and chicken to pan. Green scatter with olive oil and immediately remove from pan. Sprinkle with shredded cheese. Serve immediately.
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