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: boil chicken- set aside. mix cream of chicken and chicken broth. cook until bubbly. add 1/2-1c cheese to sauce. cool a little then add 1 cup sour cream and 1 teaspoon coriander. sautè onion and green chiles. add chicken to onion and green chiles. mix in 1 cup of sauce with chicken. use the mixture with chicken for enchilada filling. the rest of the sauce will be to cover your enchiladas you will roll into a large casserole dish. cover with the additional cup of monterey jack cheese. bake 20 minutes or until cheese melts.