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: cube chicken, and being to cook with garlic and olive oil over med heat. when chicken is almost done add onions and bell pepper and cook till chicken is done and pepper and onions are softened. add cream cheese and soup and let simmer about 10 minutes. taste! add salt and pepper till satisfied. (i like to use lawry's garlic salt with parsley instead of salt.). preheat oven to 400. take flour tortillas (warm them if they aren't pliable) and add a scoop of mixture and place flap side down in casserole dish. top with cheese,and bake until golden. (may also use more soup and cream cheese to make more sauce to pour over top. be careful because that may make tortillas soggy the next day. left overs are wonderful).