Name: Green Chile Chicken Enchiladas
Ingredients: 12 Corn tortillas (up to 18); 1/4 c Flour; 1/2 c Oil; 2 c Chicken broth; 8 oz Shredded Monterey Jack cheese; 4 oz Chopped green chiles; 3/4 c Chopped onion; 1 c Sour cream; 1/4 c Butter or margarine; 1 Chicken or 3 breast halves; boiled and shredded

I’m tired of hootenanny religion, the new brand of Christianity that pagans do not feel embarrassed to join. I’m tired of Batman, the Beatniks, the Beatles, the “God is dead” movement, the new morality, situation ethics, existentialism, and the latest theological aberration out of Germany. If my faith were so weak that a professor down in Georgia could shake it, I’d get another kind. I’m tired of hearing in our church bodies that we must get away from our humble beginnings, shake the hayseed out of our hair, and come of age. I hear a lot today about grandstand seats in glory, but I don’t hear much about the baptism of Christ’s suffering. We’re wearing a lot of medals these days, and not many scars.

Vance Havner

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

12		Corn tortillas (up to 18)
1/4	c	Flour
1/2	c	Oil
2	c	Chicken broth
8	oz	Shredded Monterey Jack cheese
4	oz	Chopped green chiles
3/4	c	Chopped onion
1	c	Sour cream
1/4	c	Butter or margarine
1		Chicken or 3 breast halves; boiled and shredded

INSTRUCTIONS

Cook tortillas in hot oil until softened (5 seconds). Place some chicken,
cheese, and onion on each tortilla and roll up. Place seam side down in
greased baking pan. Melt butter, add flour, stir well. Add broth; cook till
thick. Stir in sour cream and chiles. Stir until heated. Pour over
enchiladas. Bake at 375 degrees for 20 minutes or until heated through. Put
remaining cheese on top and return to oven for 5 more minutes. Garnish with
chopped green onions and a sprig of fresh cilantro, if desired. Posted to
CHILE-HEADS DIGEST V4 #057 by Judy Howle <howle@ebicom.net> on Aug 02, 1997

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”