8 split chicken breasts with ribs (skin on)
1 tsp. salt
1 tbsp. parsley
1 tsp. peppercorns
1 onion, peeled and quartered
3 stalks celery, cut into 2 inch pieces
3 carrots, scrubbed and cut into 1 inch pieces
2 chicken bouillon cubes
2 tbsp. flour
1 1/2 c. sour cream
12 regular size flour tortillas
1 sm. onion, diced
1 sm. can diced green chilies
2 c. Monterey Jack cheese, grated
1 1/2 c. Monterey Jack cheese with jalapeno peppers, grated

Combine first 8 ingredients in large Dutch oven. Cover with water and cook until chicken breasts are tender, about 1 1/2 hours. Remove chicken from broth. Strain remaining broth and set aside. Remove skin and bone chicken, chopping into small pieces. Layer 2 tablespoons chicken, 2 tablespoons cheese (1 tablespoon each of plain Monterey Jack and Monterey Jack with peppers), 1 teaspoon onion, and 1 tablespoon of diced green chilies in each flour tortilla and roll up. Place, seam side down, in lightly greased baking dish. Place 1/4 cup of strained chicken broth in medium saucepan. Heat until boiling and stir 2 tablespoons flour into boiling broth. Gradually stir in remaining 1 3/4 cups of broth. Cook until smooth and thick. Remove from heat and add sour cream. Pour sour cream sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30-40 minutes or until cheese is bubbling and beginning to brown.