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: heat oven to 350. fry tortillas in canola oil until softened. set aside to cool while preparing sauce and filling. combine chicken and two tablespoons of the salsa. combine sour cream and remaining salsa. take each tortilla and spread about two teaspoons of the sauce down the center. spoon about 2 tablespoons of the chicken mixture over the sauce and sprinkle with a tablespoon or so of the shredded cheese. roll up and place seam side down in a greased 9x13 pan. pour remaining sauce over top of rolled enchiladas and sprinkle with remaining cheese. bake uncovered for 15 minutes or until the cheese is melted.