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: in a large pot, poach chicken breasts in 1½ quarts water. when the chicken is cooked, remove from the water. skim the solids from water and reserve. when the chicken is cool enough to handle, shred and set aside. while the chicken is cooking, sauté onions with the chicken base and spices in the vegetable oil until soft and clear. in another container, mix the masa harina with the remaining water and stir until the lumps dissolve. add to sautéed onions and bring to a boil. cook an additional 2-3 minutes, stirring constantly. add reserved water to the pot and add tomatoes. return to a boil, stirring occasionally. add cheese and stir until it melts, then stir in shredded chicken. if desired, garnish with shredded cheddar and tortilla chips.