Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: use a 6-quart slow cooker. pour the enchilada sauce and tomatoes into the bottom of the stoneware insert. add the beans, celery, onion, and spices; stir to combine. place the chicken on top. cover and cook on low for 7-8 hours, or until the flavors have combined. if your chicken has bones, fish the bones out before serving. serve with cheddar cheese and a dollop of sour cream on top.