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: preheat oven to 350 degrees. combine cheese, chicken and onion for filling. in skillet heat oil and in saucepan heat one can enchilada sauce. spray baking dish and set aside. dip tortillas in oil one at a time until soft and place on paper towels to drain. dip one in sauce and place in baking dish. fill with generous amount of chicken mixture and roll up. repeat with remaining tortillas and filling. top with the other 2 cans of enchilada sauce and bake for 30 minute. let cool 10 minutes and serve with sour cream and guacamole.