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: preheat oven to 375 degrees f. grease a 9x13" pan lightly and set aside. whisk together soup and sour cream in medium bowl. add chilis and chicken and mix well. fill each taco shell about half-way with soup mixture, then sprinkle 1-2 tablespoons cheese on top. lay each on side in the pan until it's full. some "adjusting" may be required, tucking in some ends to some tops, and making a few go sideways, to fit them all in the dish. add a little milk to the remaining soup mixture, then pour over "enchiladas." bake for 45 minutes until golden brown and bubbly. let rest for at least five minutes before serving. *this dish freezes well. baking time will need to be increased if it goes straight from freezer to oven.