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

Target recipe: boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble.