Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. spray 13x9-inch baking dish with cooking spray. in a medium bowl combine soup, sour cream, chicken, chilies and 3/4 cup cheese. spread 1/4 cup enchilada sauce in bottom of baking dish. top each tortilla with about 1/3 cup chicken mixture. roll tortillas to enclose filling; arrange in baking dish. top enchiladas with any remaining enchilada sauce. cover baking dish with foil. bake 40 minutes. remove foil. sprinkle with remaining 3/4 cup cheese. bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown. serve with spanish rice and seasoned black beans. refrigerate leftovers.

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.