Name: Enchiladas
Ingredients: 18 Corn or 12 wheat flour tortillas; 25 0 ml; (8 fl oz) cooking; ; oil; 900 ml Salsa de Jitomate; (cooked tomato; ; sauce), recipe on; ; site (1 1/2 pints); 250 g Crumbly white cheese; such as Wensleydale; ; (8oz); 2 Medium-sized onions; chopped finely; 4 Eggs; scrambled or 1; ; whole chicken; ; breast, cooked and; ; shredded

The New Testament uses several metaphors to describe churches... A flock of sheep isn’t a random collection of ewes, rams, and lambs. Shepherds know their flocks. They know which sheep are theirs to care for and which are not. Sheep belong to specific flocks. This is also the way it should be for God’s spiritual sheep. A temple building, just like a church building, shouldn’t have any loose bricks or blocks. If it does, something’s wrong. Each one of them has a definite place. “There is no place,” said an English preacher long ago, “for any loose stone in God’s edifice.” The same analogy is true for a human body. Your body isn’t a casual collection of loosely related parts. You don't keep your fingers in your pocket until you need them. They are joined. They are members of the body. The local body of Christ should be like this also – those joined to Christ, who are members of His body – should express that relationship through a visible membership. And in a household, a family, you’re either a member or you’re not. So if you are part of the family of God, show it by joining a local expression of God’s family.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats		Sainsbury’s, Sainsbury7	6	servings

INGREDIENTS

18		Corn or 12 wheat flour tortillas
25		0 ml; (8 fl oz) cooking
		; oil
900	ml	Salsa de Jitomate; (cooked tomato
		; sauce), recipe on
		; site (1 1/2 pints)
250	g	Crumbly white cheese; such as Wensleydale
		; (8oz)
2		Medium-sized onions; chopped finely
4		Eggs; scrambled or 1
		; whole chicken
		; breast, cooked and
		; shredded

INSTRUCTIONS

Shallow-fry each tortilla in very hot oil for 30 seconds. Drain on
absorbent kitchen paper and keep warm until all the tortillas are fried.
Bring the Salsa de Jitomate (cooked tomato sauce) to boiling point and then
keep it on a low heat (if it thickens too much add a little water). To make
the first serving, dip one tortilla in the sauce, remove and put it on a
warm plate; repeat for two more tortillas. Sprinkle the centre of each of
these tortillas with cheese (or one of the alternative fillings) and onion,
and roll it up.
When all three tortillas have been rolled, spoon more sauce over them and
sprinkle with more of the chosen filling and onion. Serve immediately with
Frijoles Refritos and green salad or Rajas Encebolladas. Repeat the
procedure for the remaining servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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