God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I fear that much of our prayer is lost because we do not sufficiently throw our hearts into it. It is possible for us to attend the meeting and all the while be thinking of the home, the infant in the cradle, or the shop, the field, the farm, the factory, the counting-house, the and I know not what beside. Is it any wonder then that prayer halts? The brother who prays may be burning with earnest desire, but his prayer lags because we are not backing it with silent Devour and passionate longing for God’s blessing. Oh! Brethren and sisters, we have often spoiled our prayer meetings thus.
C.H. Spurgeon
Acapulco Enchiladas
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Mexican
Poultry
4
Servings
INGREDIENTS
2 1/2
-(up to)
3
lb
Chicken
Salt & pepper & thyme
1
c
Chopped celery
1/4
c
Chopped onion
1/4
c
Chopped scallon; including tender greens
2
tb
La Victoria Green Taco sauce
Oil or fat for deep-frying
4
lg
Corn tortilas
1 1/2
c
Salsa verde (see recipe for "Tortilla Chips w/Guacamole" (recipe #mx0094))
1 1/2
c
La Victoria Enchilada sauce
4
tb
Sour cream
4
Black olives
INSTRUCTIONS
1.Season chicken liberally w/ salt, pepper, and less liberally, w/ thyme.
Place in roasting pan,cover. Bake at 350F for 1 hr. or until chicken is
well done & meat falls off bone.
2. Cool chicken, drain off juices, & remove skin & bones. Cut meat into
bite-size pieces, combine w/ celery,onion,scallion & green taco sauce,
adjust seasoning w/ salt & pepper.
3. heat 1/2 inch. oil or fat in iron skillet over medium-size heat.Briefly
dip tortillas in oil to soften & warm them.Drain a few seconds on clean,
dry toweling. Place 1/4 of chicken mixture on each & roll tortilla around
stuffing. Cover & set aside until serving time.
4. Just before serving,reheat enchiladas,well covered in 350F oven, or in
microwave. Do not allow tortillas to dry out. Top w/ heated Salsa Verde or
enchilada sauce,garnish w/ sour cream & 1 olive. Serve.
SU CASA
KETCHUM; SUN VALLEY: WINE:ROBERT
MONDAIR FUME BLANC; CA. CHABLIS
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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