Name: Chicken Enchilada Casserole
Ingredients: Cooking spray; 1 1/4 lb Chicken breasts without skin and bone; 1 1/2 c Onion; chopped; 4 Cloves garlic; minced; 1/2 c Beer; 1/2 ts Ground red pepper; 1 cn (28oz) tomato; drained, chopped; 1/2 c Green onion; thinly sliced; 1 cn (2.25oz) ripe olives; drained, chopped; 2 cn (4.5oz) green chiles; drained, chopped; 5 tb Flour; 1/2 ts Salt; 1/2 ts Ground cumin; 1/4 ts Ground coriander; 2 c Milk; 1% lowfat; 6 tb Egg substitute; liquid(or 2 lg egg whites); 3/4 c Sharp cheddar cheese; shredded; 3/4 c Monterey jack cheese; shredded; 6 md Corn tortillas; cut in 2" pcs.; 1/2 c Sour cream; light; 1/2 c Salsa

Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Casseroles, Chicken	8	Servings

INGREDIENTS

		Cooking spray
1 1/4	lb	Chicken breasts without skin and bone
1 1/2	c	Onion; chopped
4		Cloves garlic; minced
1/2	c	Beer
1/2	ts	Ground red pepper
1	cn	(28oz) tomato; drained, chopped
1/2	c	Green onion; thinly sliced
1	cn	(2.25oz) ripe olives; drained, chopped
2	cn	(4.5oz) green chiles; drained, chopped
5	tb	Flour
1/2	ts	Salt
1/2	ts	Ground cumin
1/4	ts	Ground coriander
2	c	Milk; 1% lowfat
6	tb	Egg substitute; liquid(or 2 lg egg whites)
3/4	c	Sharp cheddar cheese; shredded
3/4	c	Monterey jack cheese; shredded
6	md	Corn tortillas; cut in 2" pcs.
1/2	c	Sour cream; light
1/2	c	Salsa

INSTRUCTIONS

1. Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add chicken; cook 6 minutes on each side or until done. Remove
chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
2. Recoat skillet with cooking spray; place over medium heat. Add onion and
garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red
pepper and tomatoes; cook 10 minutes or until most of liquid evaporates.
Remove from heat. Reserve 1 tablespoon green onion and 1 tablespoon olives
for garnish. Stir remaining green onions, remaining olives, and chiles into
chicken mixture; set aside.
3. Combine flour, salt, cumin, and coriander in a medium saucepan.
Gradually add milk, stirring with a whisk until blended. Place over medium
heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot
milk mixture to egg substitute, or egg whites, stirring constantly with
whisk. Set aside.
4. Place cheeses in bowl; toss well and set aside. Spread 1/2 cup white
sauce in bottom of a 2 1/2-quart round casserole or souffle dish coated
with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cup
chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat
layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture
aside.
5. Bake in a preheated 350 degree oven, uncovered, for 40 minutes or until
hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions,
and reserved olives; bake an additional 5 minutes. Let stand 10 minutes
before serving. Serve with sour cream and salsa.
NOTES : You can assemble the casserole ahead of time; cover and chill in
the refrigerator overnight, then bake at 350 degrees for 1 hour or until
bubbly.  Or freeze casserole, thaw in refrigerator 24 hours, then bake for
1 hour or until thoroughly heated.
Recipe by: Cooking Light October 1996
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by [email protected]
(Jack Dickson) on Sep 22, 1997

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”