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: saute onion and jalapeno chile pepper in butter. add cut up chicken. add 2/3 of cheddar cheese to mixture. soften corn tortilas in microwave or fry for 5 seconds in a small amount of oil. drain on paper towels. fill tortilas with chicken mixture and roll. place seam down in casserole dish. continue until all chicken mixture is gone. mix soups and sour cream together and pour over rolled enchiladas. cook 45 minutes to an hour in a preheat 350º f oven. sprinkle 1/3 cheddar cheese over top and return to oven just until cheese has melted.