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: cut chicken in quarters and cook in large pot of water with onion until done. remove chicken from broth to cool. strain the both and return it to the pot. pick chicken from the bone, tear into bite size pieces (do not cut). in a bowl mix together chicken, ro-tel tomatoes and 1/2 of the cheese. heat up broth. cut tortillas in half. soften tortillas in hot broth as you layer in a 9 x 13 pan. the tortillas soften fast so work with one or two pieces at a time. layer tortillas, 1/2 chicken mix, tortillas. mix soup with 1 can of broth. pour over layers. sprinkle remaining cheese on top. bake at 350 until cheese is melted and bubbly.