Suppose you have been outside in extremely cold temperatures, only then to enter the home of a friend who offers you a glass of brandy. A few minutes after drinking it, you become conscious of a feeling of warmth and attribute it to the alcohol. The fact is, the alcohol will actually make you colder. It has for the moment caused your blood vessels to dilate giving you the impression that your body is producing heat. In point of fact, it is losing heat. You may feel you are warming up, but in reality you are cooling down. Your feelings have led you astray. An observer knowledgeable about the effects of alcohol could tell you what was really happening. But if you are relying on your feelings you would reject his conclusions. So, too, in the spiritual realm, feelings can often deceive us as to the true state of affairs. We must have an external reference point or standard of objective truth by which feelings may be evaluated and judged… All subjective states of mind and emotion must be brought under the searchlight of the objective principles of God's written Word.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Main dish, Poultry, Low-cal, Low-fat	6	Servings

INGREDIENTS

6		8" flour tortillas
2	tb	Vegetable oil
3	tb	All-purpose flour
1	lb	Skinless boneless chicken breasts (about 6)
10	oz	Can enchilada sauce
11	oz	Can corn kernels
4	oz	Can whole green chilies
3/4	c	Shredded cheddar cheese
		Sliced green onions, option
2.	In	large nonstick skillet, heat oil. Put flour and chicken in a large

INSTRUCTIONS

1. Preheat oven to 375~F. Wrap tortillas in foil and place in oven to
heat while making filling.
plastic bag and shake to lightly coat chicken.
3. Add chicken to skillet and cook, in batches if necessary, 1-2 minutes
per side, or until golden. Remove to paper towels to drain. Wipe out
skillet. Add enchilada sauce and corn, and bring to a boil.
4. Meanwhile, drain and coarsely chop chilies. Arrange chicken on sauce.
Top with chilies and cheese. Cover, reduce heat and simmer 1-2 minutes, or
until cheese melts.
5. Remove tortillas from oven. To serve, put 1 piece of chicken and
about 1/3 cup sauce on each tortilla. Garnish with green onions. Fold or
roll up to enclose filling.
Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from fat,
59 mg chol, 998mg sod.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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