Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium bowl, mix sour cream, chilies, paprika, cumin, salt, onions and garlic. in 9 x 13-inch baking dish lightly coated with cooking spray, place 3 tortillas so that they overlap slightly. in layers, add one third of the chicken, one third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese. repeat layers 2 more times. cover and refrigerate several hours or overnight. preheat oven to 350°f. bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. let stand 5 to 10 minutes before serving. serve with salsa.

Target recipe: cut up chicken into two-inch cubes or so. in a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes). add garlic, onions, and peppers and saute 2-3 more minutes. add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans. cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken. sauce will be pretty thin. spray an 8x8 baking pan with oil and line pan with corn tortillas. top with 1/3 sauce and cheese. top with a second layer of tortillas, 1/3 sauce, and cheese. repeat ending in a layer of sauce and cheese. place in oven and heat until bubbly (about 15 minutes). let stand for 5 minutes. slice into portions and serve hot.