Enchiladas With Chili-tomato Salsa

The preacher may not mean to convey this, but his actions and words so strongly imply it that the listener cannot help but think that he must do something beyond merely believing if he is to be saved. Likewise, the one who does respond outwardly as instructed cannot help but assume that he has gained something of eternal importance by doing so, even though outward responses often reflect no corresponding inner reality. And when the meeting is over, the one who did not respond as invited cannot help but believe he has missed the “opportunity."” Most evangelists who favor the altar call method also strongly affirm the doctrine of sola fide (justification by faith alone). But the charge that their methods appear to contradict this doctrine cannot be easily dismissed. If nothing related to salvation is gained by a person's outward response to some form of altar call, then what is the reason for asking people to respond in these ways if they want to be saved? Are people saved by faith alone or are they not?

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Niger	Toohot04	4	Servings

INGREDIENTS

6		Dried Ancho chilies
2	c	Water
1/2	c	White vinegar
2	T	Olive oil
4		Garlic cloves, sliced
1	T	Dried oregano
1/2	t	Ground coriander
1/4	t	Ground cumin
2		Tomatoes, peeled seeded
		and diced
1		Red onion, diced
1	c	Vegetable oil
12		Corn Tortillas, see * Note
1	c	Shredded Manchego cheese
1	c	Shredded Panela cheese
1/2	c	Crumbled Cotija cheese
		Chopped fresh cilantro

INSTRUCTIONS

Note: See the "Corn Tortillas" recipe which is included in this
collection.  Toast chilies over gas flame, turning frequently. Remove
from heat.  Bring water and vinegar to boil in heavy medium saucepan.
Add  chilies. Remove from heat. Let stand until softened, about 20
minutes. Heat oil in heavy large skillet over medium heat. Add  garlic,
oregano, coriander and cumin and stir until fragrant. Add  tomatoes and
cook until soft. Transfer to processor. Add chilies,  soaking liquid
and half of onion. Puree until smooth. Season to taste  with salt and
pepper. Preheat oven to 350 degrees. Pour vegetable oil  into large
skillet and heat over medium heat. One at a time dip  tortillas into
sauce and shake off excess. Transfer tortillas, one at  a time, to
skillet and cook 10 seconds on each side. Drain on rack.  Combine
cheeses in medium bowl. Reserve 1/2 cup cheese. Divide  remaining
cheese into 12 portions. Spoon onto lower half of each  tortilla.
Sprinkle remaining onion over. Roll up each tortilla to  form tube.
Arrange on baking sheet, seam side down. Bake until cheese  melts,
about 3 to 5 minutes. Heat remaining sauce. Spoon onto 4  plates. Top
with 3 enchiladas. Sprinkle with remaining cheese and  cilantro and
serve. This recipe yields 4 servings.  Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK -
(Show # TH-6334 broadcast 12-06  1996) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  12-09-1996  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”