Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350*. saute onion, pepper and garlic in 1 tablespoon butter. combine onion mixture with chicken, beans, and chilies; set aside. over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. stirring constantly, continue cooking until sauce begins to thicken and boil. remove from heat. dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. roll up. arrange rolls in 9-by-13-by-2-inch baking dish. combine remaining sauce with leftover filling; pour over rolls. sprinkle with remaining cheese. bake for 30 minutes or until heated through.

Target recipe: place chicken legs and vegetables in large pot, cover with water and cook for aprox. 1 hour. remove chicken and take off the skin and shred the chicken. refrigerate the stock, skim off the fat and freeze it for another use. over medium heat, melt butter, add flour, cook for 1 minute. add hot milk and cook until slightly thickened. (not too thick). add salt, pepper and nutmeg to taste. take 1 cup of the sauce and mix it in with the chicken. place as much of the chicken mixture you like on each tortilia and wrap them up placing them seam side down in a sprayed baking dish. pour the remaining sauce over the enchiladas. sprinkle with cheese. bake in a 350 oven for 25-30 minute.