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: add vegetable oil to a large pot over medium heat. add chicken breasts to pot and brown for 4 to 5 minutes per side. set chicken aside. add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent. add chicken broth. combine masa harina with 2 cups water in a medium bowl and whisk until blended. add masa mixture to pot with onions, garlic, and broth. add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil. shred the chicken into small, bite-size pieces and add it to the pot. reduce heat and simmer soup for 30 to 40 minutes or until thick. serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.