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: heat oven to 400*. place tortillas on ungreased cookie sheet. bake till crisp, about 5-10 minutes. meanwhile, heat oil in 10 inch skillet and cook onions (medium heat). stir frequently until tender; remove from heat. add chicken, salsa and olives. spread sour cream evenly over tortillas. top with chicken mixture, then cheese. bake till cheese is melted, 5-8 minutes.