Chicken-sour Cream Enchiladas With Salsa Verd

My principal motivation in life must be to increase my pleasure in God. In fact, my prayer every day is “Oh God, mobilize all Your power on my behalf to maximize my pleasure and delight in You.” Don’t misunderstand what I’m suggesting. I’m not saying that pleasure is put above God, nor that pleasure is God. I’m saying that our pleasure must be in God. The pleasure or satisfaction we seek is God Himself. God is not a tool for finding pleasure. God is not the shovel, so to speak, with which we dig for buried jewels. God is Himself that treasure. The Christian’s pursuit of happiness is consummated when we find in God our all in all. He and He alone is our exceeding great reward. He is not a means to a higher end. He is the end.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains	Tex-Mex	Cheese, Hot/spicy, Meats, Restaurant, Tex-mex	4	Servings

INGREDIENTS

2	lb	To 2-1/2 lbs chicken
1		Carrot, diced
2		Stalks celery, diced
5		Peppercorns
1		Bay leaf
1/4	c	Olive oil
6		Scallions, sliced
3		Cloves garlic, minced
2		Ripe tomatoes, blanced
		peeled seeded chopped
2		Poblano chiles, roasted
		peeled seeded chopped
1	t	Basil, chopped
1	t	Oregano, chopped
1	t	Cumin
1	t	Salt
2	c	Grated moterey jack cheese
2	c	Grated cheddar cheese
12		Corn tortillas
2	c	Sour cream
1	c	Salsa verde

INSTRUCTIONS

Place the chicken in a large pot, cover with water, and add the
carrot, onion, celery, peppercorns and bay leaf. Bring to a boil,
reduce the heat, and simmer for 30 minutes. Remove the chicken and  let
cool; reserve the stock, reduce to 2 cups and set aside. Remove  meat
from the bones and dice (1/4").  Preheat oven to 350 degrees. In a
large skillet heat the oil until  lightly smoking and saute the
scallions and garlic for 2 minutes over  medium heat. Puree the tomates
in a blender and add to the skillet,  togehter with the two cups of
reduced chicken stock, the poblanos,  herbs, cumin and salt. Simmer on
low heat for 5 minutes. Mix the  cheeses in a bowl and set aside.  Dip
the tortillas one-by-one into the hot tomato mixture to soften,  and
place on a baking sheet or in an ovenproof dish. Divide the diced
chicken among the tortillas and top with 2 tablespoons cheese per
tortilla. Roll up the tortillas and place seam side down on the  baking
sheet or in the dish, placing them snugly together. Combine  the sour
cream with the tomato mixture and pour over the tortillas.  Top with
remaining cheese. Cover and bake for 30 minutes. Serve with  salsa
verde.  Source: The New Texas Cuisine - Stephan Phyles - ISBN
0-395-42336-5  Posted to MC-Recipe Digest V1 #1070 by "M. Hicks"
<nitro_ii@email.msn.com> on Feb 1, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 838 Calories From Fat: 542 Total Fat: 61.6g Cholesterol: 129.1mg Sodium: 1820.7mg Potassium: 713.6mg Carbohydrates: 45.9g Fiber: 5.5g Sugar: 5.9g Protein: 28.6g