Name: Chicken Enchiladas
Ingredients: 1 tb Plus 1/3 cup oil; 2 (4 ounce) cans shopped green chilies; 1 lg Clove garlic, minced; 1 (28 ounce) can tomatoes, drained and liquid reserved; 2 c Chopped onions; 2 ts Salt; 1/2 ts Oregano; 3 c Shredded, cooked chicken; 2 c Dairy sour cream; 2 c Grated Cheddar cheese; 15 Corn tortillas

Discern commonality of spirits. 1. Is this person spiritually regenerated (John 3:1-6)? 2. Take time to observe their values and attitudes (Matt. 7:16). 3. Will they pray with you? Study Scripture? Attend church? 4. Seek counsel of pastor or spiritual leader. Determine correlation of minds. 1. Are there common interests? 2. Do you share “the mind which is in Christ Jesus” (Phil. 2:5)? 3. Is there common desire to “renew the mind” (Rom. 12:2; Eph. 4:23)? Discover concerns of emotions. 1. Don’t start with “feelings;” these should be by-product. 2. Are your affections directed toward the highest well-being of the other person? 3. Do you detect anger, fear, jealousy, pride, etc.? Develop commitments of wills. 1. Are there common objectives and priorities? 2. Discuss short-range and long-range goals. Career choices. 3. Is there a mutual decision to follow God’s leading together? Desire companionship of bodily presence. 1. Desire to share recreation, entertainment, social occasions in each other’s company. 2. Communication; communication; communication! 3. Premarital sexual relationships are contrary to God’s intent (1 Cor. 6:12-20).

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Poultry, Mexican	6	Servings

INGREDIENTS

1	tb	Plus 1/3 cup oil
2		(4 ounce) cans shopped green chilies
1	lg	Clove garlic, minced
1		(28 ounce) can tomatoes, drained and liquid reserved
2	c	Chopped onions
2	ts	Salt
1/2	ts	Oregano
3	c	Shredded, cooked chicken
2	c	Dairy sour cream
2	c	Grated Cheddar cheese
15		Corn tortillas

INSTRUCTIONS

<Sonya Whitaker-Quandt>
"This is Clinton's favorite entree.  Definitely not low-fat, it has
wonderful flavor.
In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies and
garlic; saute until garlic is soft. Break up tomatoes and add to chilies
along with onions, 1 tsp salt, oregano and 1/2 cup reserved tomato liquid.
Simmer uncovered until thick, about 30 minutes. (You can add more reserved
tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce
from heat and set aside.
Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip
tortillas in hot oil for a few seconds, or just until they become limp.
Drain well on paper towels. Fill tortillas with chicken mixture. Roll up
and arrange side by side, seam down, in a 9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350 degrees until heated
through, about 20 minutes.  Can freeze cooked enchiladas and heat through
in oven before serving.
Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams
fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams
sodium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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