Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. shred or chop chicken fine (i use the chop setting on my food processor). beat cream cheese and evaporated milk (start with 1/2 can add more as needed). add in 2 cups of cheese. stir (or beat) in chicken, onion, green chiles. grease a 13x9 and a 9x9 glass baking dish. spread a thin layer of enchilada sauce on the bottom. warm tortillas to soften them a little and put a few spoonfuls of chicken mixture down the middle. put a spoonful of salsa verde on top of the chicken, roll them up, tucking in the ends. line them up in the baking dishes and pour enchilada sauce on top. top with the other 2 cups of cheese (or more). cover with foil and bake for 30 mins. uncover and bake for 15 mins.

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.