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: place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper. transfer the chicken mixture to a medium baking dish. bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown. ***note***i season the chicken with my favorite spices prior to grilling. fajita seasoning or montreal seasoning work well. the purchased grilled chicken would save a step, also. i have added more or less jalapeno depending on the tastes of those i will be serving it to.