Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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 the oven to 375. boil the chicken then shred. mix all ingredients but the chips and cheese. bring to a boil then add the chips. mix well. pour into a 13x9 pan or smaller if you want them thicker. cover with cheese and bake until cheese is melted.