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

I had then, and at other times, the greatest delight in the Holy Scriptures, of any book whatsoever. Oftentimes in reading it, every word seemed to touch my heart. I felt a harmony between something in my heart, and those sweet and powerful words. I seemed often to see so much light exhibited by every sentence, and such a refreshing food communicated, that I could not get along in reading; often dwelling long on one sentence, to see the wonders contained in it; and yet almost every sentence seemed to be full of wonders.

Jonathan Edwards

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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