Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 375°f. in small bowl, stir soup and sour cream together. heat butter in saucepan over medium heat. add onion and chili powder, cook until onion is tender. stir in chicken, green chilies, and 3 tbs of soup mixture. spread 1/4 cup mix along center of each tortilla. roll, place seam side down in 12x8 baking dish. spread remaining soup mixture over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle with cheese, and bake 5 minutes more.

Target recipe: preheat oven to 375ºf. mix first six ingredients and set aside. spray a 9x13-inch baking dish with non-stick cooking spray. pour 1/2 can of enchilada sauce in bottom of pan. follow either method below for layered or rolled. bake for 20 to 30 minutes or until heated thoroughly. rolled method: place about 1/3 to 1/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking). place seam side down in baking dish. top with remaining sauce. layered method: follow this order; 1/3 of the tortillas, 1/2 of the filling, 1/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce.