Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400°. combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. pour mixture into a round pie plate (mine was glass) coated with cooking spray. bake at 400° for 20-30 minutes. while corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. when corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). pour enchilada sauce over top. top with chicken; sprinkle with cheese. bake at 400° for 15 minutes or until cheese melts. remove from oven; let stand 5 minutes. cut into 4 pieces.

Target recipe: sift the flour and a pinch of salt into a bowl. rub in the butter and lard and mix to a stiff dough with cold water. roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin. prick the base, line with foil and fill with dried beans. bake at 400 f for 15 minutes. remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown. cut the chicken into small pieces. put the cream into a small saucepan and heat gently. add chicken, lemon juice and tarragon, and season well with salt and pepper. heat gently until the chicken is hot, then turn the filling into the pastry case. serve with salads.