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Start by poaching chicken breasts in just enough cold water to cover. Add onion, salt, peppercorns, or any aromatics you like.
Once the water boils, reduce the heat and cook for 10 to 15 minutes, until the chicken reaches 165°F internally. Shred it up.
In a skillet, sauté diced onion and celery in butter until softened, then stir in your shredded chicken.
Whisk together cream of chicken soup, diced green chiles, and sour cream.
Butter or spray a casserole dish and spread a thin layer of this mixture across the bottom.
Fill your tortillas, roll them up, and place them seam-side down in the pan.
Spread the remaining sauce over the top, then smother the whole thing with shredded Monterey Jack cheese.
Bake for 30 minutes at 350°F, until bubbly and golden on top.