Chicken-cheese Enchiladas

Man, it’s great to be in the thick of the fight, to draw the old Devil’s heaviest guns, to have him at you with depression and discouragement, slander, disease! He doesn’t waste time. He hits good and hard when a fellow is hitting him. You can always measure the weight of your blow by the one you get back. When you’re on your back with fever and at your last ounce of strength, when some of your converts backslide, when you learn that your most promising inquirers are only fooling, when your mail gets held up and some don’t bother to answer your letters, is that the time to put on your mourning suit? No Sir! That's the time to pull out the stops and shout hallelujah! The old fellow’s getting it in the neck and he’s giving it back. And all of heaven is watching over the battlements: “Will he stick it out?” And as they see who is with us, as they see around us the unlimited reserves, the boundless resources, as they see the impossibility of failure with God, how disgusted and sad they must be when we run away. Glory to God! We're not going to run away. We're going to stand.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Meats			4	To 6

INGREDIENTS

12		Soft Corn Tortillas
2		Or 3 Tbs. Vegetable Oil
1/2	lb	Cheddar Cheese, grated up
		to 1
4	oz	Chopped Green Chilies
4		Green Onions, chopped
		include 2 or 3 inches of
		the stem up to 6
1		8-oz. Cream of Chicken
		Soup
8	oz	Sour Cream

INSTRUCTIONS

Pre-heat oven to 350-F degrees and prepare a 9-inch by 13-inch baking
dish.  Soft fry the corn tortillas in a heavy skillet with the warmed
vegetable oil over medium-high heat, draining the tortillas of excess
oil on paper towels as you go.  Place a portion of the cheese in each
corn tortilla and roll them up;  fasten with a toothpick and reserve.
In a medium saucepan over high heat, combine the green chilies, green
onions, and cream of chicken soup. When warmed through and bubbly,
pour a bit of the sauce in the bottom of your baking dish and place
the reserved cheese tortillas on top of the sauce. When all the
tortillas are in the baking pan, cover them with the remaining sauce.
Try to place the tortillas in the baking dish with the toothpick  point
up for easy removal before serving.  Sprinkle the top of the enchiladas
with the remaining cheese and bake  for about 20 to 30 minutes or until
sauce is bubbling. Serve  tortillas with a dab of sour cream and a
sprinkling of chopped green  onions, if desired.  Kitchen Staff Tip: To
prepare a fantastic Enchilada Sauce from  scratch, simply melt 2
tablespoons of butter in a small saucepan.  Blend 1 tablespoon of flour
with one cup water and whisk it into the  butter with 2 tablespoons of
chili powder. Simmer for 3 to 5 minutes  and pour it over your favorite
enchilada recipe before baking, or  serve warm on the side.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 1, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1295 Calories From Fat: 838 Total Fat: 93.7g Cholesterol: 254.1mg Sodium: 1795.2mg Potassium: 869.5mg Carbohydrates: 46.6g Fiber: 4.3g Sugar: 3.1g Protein: 65.5g