Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats, Dairy		October 199	1	servings

INGREDIENTS

1/3	c	Plus 1 tablespoon vegetable oil
12		Corn tortillas; (6-inch)
1	md	Onion; chopped
1		Medium-size green bell pepper; seeded, chopped
1/2	ts	Dried oregano
1/2	ts	Dried basil
3	cn	Purchased enchilada sauce; (10-ounce)
3	c	Shredded cooked chicken; (about)
3	c	Packed grated Monterey Jack cheese; (about 12 ounces)
		Sour cream

INSTRUCTIONS

Heat 1/3 cup vegetable oil in heavy small skillet over medium-high
heat. Using tongs, add 1 tortilla and cook until softened, turning
once, about 15 seconds for each side. Transfer tortilla to paper
towels and drain well. Repeat with remaining tortillas.
Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add
onion, pepper, oregano and basil and saute until onion and pepper are
tender, about 5 minutes. Season to taste with salt and pepper.
Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada
sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla.
Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup
cheese for topping. Spoon 2 generous tablespoons cheese atop chicken.
Roll up tortilla and place seam side down in prepared dish. Repeat
with remaining tortillas, chicken, onion mixture and cheese. Pour
remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup
cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
Preheat oven to 350F. Bake enchiladas, covered, until sauce bubbles
and cheese melts, about 35 minutes. Serve hot with sour cream.
Serves 6.
Bon Appetit October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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