Name: Chicken Enchiladas with Sour Cream
Ingredients: -Chicken Enchiladas with Sour Cream

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chili, Chicken	1	Servings

INGREDIENTS

-Chicken Enchiladas with Sour Cream

INSTRUCTIONS

1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups chicken broth
1  8 ounce carton sour cream 2 canned jalapeno peppers(seeded and chopped)
1 dozen corn tortillas vegetable oil 1 whole chicken breast, cooked and
chopped 2 cups shredded cheese, divided(use Monterey Jack) 3/4 cup chopped
onion Chopped fresh parsley Picante Sauce(get a thick kind)(try Pace brand)
Using  a heavy saucepan, melt butter over low heat. Add flour and stir
until smooth and consistant.  Cook for about a minute while stirring
constantly. Gradually add chicken broth; cook over medium heat, stirring
constantly,  until  misture   is thickend and bubbling. Stir in the sour
cream  and  chopped peppers. Pour half of sour cream sauce into a lightly
greased 12 x 8 x 2 inch baking dish; set aside dish and remaining sour
cream sauce.
Fry  your tortillas in w tablespoons of oil in a medium sized skillet for 5
seconds on each side or just until tortillas are softened; add additional
oil when necessary. Drain well(use paper toweling).
Place  about 1 tablespoon of each of chicken, chease and onion on each
tortilla.  Roll the tortillaa up and place seam side ddown in reserved
baking dish. Pour remaining sour cream sauce over the top. Now bake at 425
for  20  minutes.   Sprikle remaining cheese on top, bake an additional 5
minutes to  melt the cheese. Garnish with parsley and pour on the Picante
Sauce. Serves 6. Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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