Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. boil chicken until done. shred chicken when cool and set aside. mix cream of mushroom soup and sour cream. add salsa to sour cream mixture until it is pinkish in color (bowl #1). set aside 1 cup of mixture in a seperate bowl (bowl #2). add the shredded chicken to bowl #1 and mix well. scoop mixture into tortillas and roll into enchiladas. place in a greased pan. pour mixture from bowl #2 over the enchiladas. top with shredded cheese. bake for about 20 minutes or until the cheese is completely melted and the edges of the tortillas are slight brown in color.

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.