Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium bowl, combine soup, chilies and sour cream. whisk to blend well. reserve 1 1/2 cups of mixture. to remaining mixture add the shredded chicken. spoon 2 to 3 tablespoons at the end of each tortilla. sprinkle each with about 1 tablespoon cheese. roll up and arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer. pour the reseve mixture over the enchiladas. sprinkle remaining cheese on top. cover the dish with wax paper. cook on medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.

Target recipe: preheat oven to 350°f. brown the meat in a heavy nonstick skillet over medium high heat. drain excess drippings. combine meat with onion and 2/3 cup cheese. warm the tortillas according to package directions to soften. put some filling down the middle of each tortilla and roll up. place the enchiladas in a 9”x13” baking dish. combine the soups and salsa in a bowl. pour over enchiladas and spread evenly. sprinkle with remaining cheese. bake about 20 minutes or until heated through, bubbly and cheese has melted.