Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a saucepan, barely cover tomatillos and chilis with water; simmer until tender. drain, reserving 1/4 cup cooking liquid. puree in blender together with reserved cooking liquid and garlic. heat 1 tbsp oil in saucepan; add sauce and stir 5 minutes. add broth and salt to taste; cook 5 minutes more. soften tortillas in oil. dip tortillas into green sauce, top with evenly divided chicken, sour cream, and a little onion. roll up enchiladas and place in a 9 x 13 glass baking dish, pour remaining sauce evenly over enchiladas and top with cheese. preheat oven to 325 to 350 degrees, bake till cheese is melted and enchiladas are heated through. approximatley 40 minutes.

Target recipe: preheat oven to 375°. grease bottom of a 2 1/2 quart casserole dish. mix together the cans of soup, and the next 5 ingredients. mix the cheeses together. sometimes i just use some grated co-jack (or mexican) cheese instead of grating each kind separately. soften 3 of the tortillas in hot oil and place in the casserole dish. layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese. repeat layers. bake at 375° for 35 - 45 minutes, until cheese is melted and is beginning to brown.