Name: Enchiladas Verdes (Hot Pepper Enchiladas)
Ingredients: 2 tb Cooking oil; 12 6-inch tortillas; 2 c Shredded monterey jack cheese (8 ounces); 3/4 c Chopped onion; 1/4 c Butter or margarine; 1/4 c All-purpose flour; 2 c Chicken broth; 1 cn (4-ounce) pickled jalapeno peppers, rinsed, seeded, and chopped; 1 c Dairy sour cream; 1 md Tomato, finely chopped; 1/2 c Finely chopped onion; 1/4 c Tomato juice; 1/2 ts Salt

All experiences of suffering in the path of Christian obedience, whether from persecution or sickness or accident, have this in common: They all threaten our faith in the goodness of God and tempt us to leave the path of obedience. Therefore, every triumph of faith and all perseverance in obedience are testimonies to the goodness of God and the preciousness of Christ – whether the enemy is sickness, Satan, sin or sabotage. Therefore, all suffering, of every kind, that we endure in the path of our Christian calling is a suffering "with Christ" and "for Christ." With Him in the sense that the suffering comes to us as we are walking with Him by faith, and in the sense that it is endured in the strength that He supplies through His sympathizing high-priestly ministry (Hebrews 4:15). For Him in the sense that the suffering tests and proves our allegiance to His goodness and power, and in the sense that it reveals His worth as an all-sufficient compensation and prize.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains	Mexican		1	Servings

INGREDIENTS

2	tb	Cooking oil
12		6-inch tortillas
2	c	Shredded monterey jack cheese (8 ounces)
3/4	c	Chopped onion
1/4	c	Butter or margarine
1/4	c	All-purpose flour
2	c	Chicken broth
1	cn	(4-ounce) pickled jalapeno peppers, rinsed, seeded, and chopped
1	c	Dairy sour cream
1	md	Tomato, finely chopped
1/2	c	Finely chopped onion
1/4	c	Tomato juice
1/2	ts	Salt

INSTRUCTIONS

from Better Homes & Gardens Mexican Cookbook
In small skillet heat oil. Dip each tortilla in hot oil for 10 seconds or
just till limp. Drain on paper toweling.
Place 2 tablespoons of the shredded cheese and 1 tablespoon onion on each
tortilla; roll up. Place tortillas, seam side down, in 12x7 1/2x2-inch
baking dish.
In medium saucepan melt butter or margarine; blend in flour. Add chicken
broth all at once; cook, stirring constantly, till thickened and bubbly.
Reserve 1 tablespoon chopped peppers. Stir sour cream and remaining peppers
into sauce; cook till heated through but do not boil. Pour sauce over
rolled tortillas in baking dish. Bake in 425 degree oven for 20 minutes.
Sprinkle remaining 1/2 cup shredded atop tortillas; return to oven for
about 5 minutes or just till cheese melts.
In bowl combine tomato, the 1/2 cup onion, tomato juice, salt, and the 1
tablespoon reserved chopped peppers. Pass with enchiladas. Makes 6
servings.
Posted to Bakery Shoppe Digest149 by Sandra Swinford
<sswinfor@cecasun.utc.edu> on Jul 7, 1997

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