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: boil chicken, cool and shred into bite-size pieces. place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well. cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered. spoon 1/3 mixture on top of tortillas top with 2-3 oz shredded cheese (enough to cover chicken mixture). repeat tortilla, chicken filling and cheese layers two times bake at 350°f until cheese is melted and casserole is heated through; approximately 30-45 minutes. note: depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish. *this can also be made with corn tortillas however they will be a little chewy*.