Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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.

Target recipe: preheat oven to 375 degrees f. grease a 9x13" pan lightly and set aside. whisk together soup and sour cream in medium bowl. add chilis and chicken and mix well. fill each taco shell about half-way with soup mixture, then sprinkle 1-2 tablespoons cheese on top. lay each on side in the pan until it's full. some "adjusting" may be required, tucking in some ends to some tops, and making a few go sideways, to fit them all in the dish. add a little milk to the remaining soup mixture, then pour over "enchiladas." bake for 45 minutes until golden brown and bubbly. let rest for at least five minutes before serving. *this dish freezes well. baking time will need to be increased if it goes straight from freezer to oven.