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 cream cheese and 7 oz. of salsa over medium heat stirring occasionally until completely melted. mix in 1/2 a cup of jack cheese and the chicken. in a sauté pan heat the heavy cream and the other 7 oz. of salsa. dip a corn tortilla into the heavy cream until it is soft. spoon about a 1 1/2 tablespoons of the chicken mixture into the tortilla and roll. place the tortilla in a greased 13x9-inch dish and do the same with the remaining tortillas. once they are all rolled in the pan(s) pour the remaining heavy cream and salsa mixture over the enchiladas and top with the remaining jack cheese. bake 350°f for 35-45 minutes or until bubbly.