For The Filling 
1 Frying Chicken, 3-1/2 to 4 Lbs.
1 Stalk of Celery, leaves intact
1 Medium Onion, quartered
3 Cloves of Garlic, crushed lightly
1 Tsp. Ground Cumin
6 Whole Black Peppercorns
Water
1 Tbsp. Salt
 
Rinse the Chicken and remove any giblets. Place the Chicken and remaining ingredients in large pot over high heat adding enough water to cover the Chicken. When the pot reaches a boil lower the heat and simmer for 1 hour. Skim any foam that develops. 
After an hour remove the Chicken to cool and drain. Bring the remaining broth to a boil until reduced by about half the original volume. Strain and reserve broth skimming off any excess fat.
 
For The Enchiladas,
1 Package Flour Tortillas (10 inch)
16 ounces Sour Cream
2 Cans Cream Of Chicken Soup
2 Cups Shredded Cheese (I use the Mexican blend that does NOT have taco seasonings)
1 Can, Whole Green Chiles, Diced (I prefer these over the pre-chopped ones)
6 to 8 Green Onions, Chopped
Salt & Pepper to taste
 
Debone the Chicken separating the meat by hand into loosely ½ inch to ¾ inch pieces.
Combine the Sour Cream and Cream of Chicken Soup in a saucepan over low heat, stirring occasionally. Fold the Green Chiles and Green Onions into the Chicken. Add ¼ cup of the Chicken Stock to the Chicken mixture, fold in salt & pepper to taste.
Spoon some of the Sour Cream sauce into a 10 X 12 Casserole, spread evenly to just coat the bottom. For each tortilla spread a tablespoon of the sauce on the tortilla then add about ½ cup of the Chicken mixture and sprinkle liberally with the shredded cheese. Drizzle a tablespoon of broth over all and roll the tortilla snug. Place tortillas seam side down in the casserole.
 
Roughly chop any remaining Chicken mixture and add to the sauce along with remaining cheese. Pour the sauce evenly over the enchiladas and bake 30 minutes at 350 Degrees.
Garnish with julienned Green Onions and enjoy!