Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat cream cheese and 7 oz. of salsa over medium heat stirring occasionally until completely melted. mix in 1/2 a cup of jack cheese and the chicken. in a sauté pan heat the heavy cream and the other 7 oz. of salsa. dip a corn tortilla into the heavy cream until it is soft. spoon about a 1 1/2 tablespoons of the chicken mixture into the tortilla and roll. place the tortilla in a greased 13x9-inch dish and do the same with the remaining tortillas. once they are all rolled in the pan(s) pour the remaining heavy cream and salsa mixture over the enchiladas and top with the remaining jack cheese. bake 350°f for 35-45 minutes or until bubbly.

Target recipe: cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top.