Directions: Combine chicken, salt, parsley, pepper, 1 onion, and celery. Cook until chicken is done and vegetables are tender. Remove chicken from broth, reserving 2 cups of the broth for sauce. Bone chicken and cut into small pieces. Gradually stir ¼ cup broth into flour in a medium saucepan. Stir until smooth. Add remaining broth and cook until smooth and thick. Add sour cream. Wrap tortillas lightly in foil and bake at 350 degrees for 15 minutes. Remove from foil. Fill each tortilla with chicken, onion, and cheese. Roll and place into baking dish. Add remaining chicken, if any, to sauce. Pour sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 15 to 20 minutes or until sauce bubbles and cheese melts.