Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. stir frequently to keep onions from burning. remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. pour a little green sauce in bottom of 9x13 baking pan. spoon about 1/3 c of filling down center of each tortilla and roll. set enchiladas, seam side down in baking pan. continue until pan is full. cover with remaining sauce and top with grated cheese. at this point you may cover and refrigerate. preheat oven to 375 degrees. if refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. if not refrigerated, bake uncovered for 20 minutes. makes approximately 12 enchiladas.

Target recipe: cover chicken halfway with water and simmer until tender.bone and chop chicken. brown onion and garlic in butter. remove garlic, add chicken, cumin and picante sauce. salt and pepper to taste and simmer 5 minutes. soften tortillas on hot, well oiled griddle. fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping. place in a 13 x 7 1/2 inch casserole dish. mix soup, sour cream and cumin. pour over casserole. top with remaining cheese and jalapeno peppers. sprinkle with paprika. bake at 350 degrees until hot and bubbling.