Name: Green or Red Enchiladas
Ingredients: 2 c Basic Green Sauce; 1 c Dairy Sour Cream; 10 Flour Or Corn Tortillas; **; 3 c Cooked Chicken; Shredded; 1 c MontereyJack Cheese;Shredded; 1 Dairy Sour Cream; Basic Green Sauce; Servings: 8; 1 c Onions; Chopped, 2 Med.; 1/2 c Vegetable Oil; 10 oz Fresh Spinach; Chopped; 1/2 lb Tomatillos; Coarsely Chopped; 4 oz Green Chiles; Chopped, 1 cn; 2 Cloves Garlic; Crushed; 1 tb Oregano Leaves; Dried; 1 c Chicken Broth; 2 c Dairy Sour Cream

If Christ loved the weak believer to the extent of laying down his life for his salvation, how alien to the demands of this love is the refusal on the part of the strong to forego the use of a certain article of food [or anything else] when the religious interests of the one for whom Christ died are thereby imperiled! It is the contrast between what the extreme sacrifice of Christ exemplified and the paltry demand devolving upon us that accentuates the meanness of our attitude when we discard the interests of a weak brother. And since the death of Christ as the price of redemption for all believers is the bond uniting them in fellowship, how contradictory is any behavior that is not patterned after the love which Christ’s death exhibited!

John Murray

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Vegetables	Mexican	Mexican, Poultry, Cheese/eggs	5	Servings

INGREDIENTS

2	c	Basic Green Sauce
1	c	Dairy Sour Cream
10		Flour Or Corn Tortillas; **
3	c	Cooked Chicken; Shredded
1	c	MontereyJack Cheese;Shredded
1		Dairy Sour Cream
		Basic Green Sauce
		Servings: 8
1	c	Onions; Chopped, 2 Med.
1/2	c	Vegetable Oil
10	oz	Fresh Spinach; Chopped
1/2	lb	Tomatillos; Coarsely Chopped
4	oz	Green Chiles; Chopped, 1 cn
2		Cloves Garlic; Crushed
1	tb	Oregano Leaves; Dried
1	c	Chicken Broth
2	c	Dairy Sour Cream

INSTRUCTIONS

Servings:  5
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in
remaining ingredients except broth and sour cream. Cover and cook over
medium heat for 5 minutes, stirring occasionally. Place mixture in food
processor workbowl fitted with steel blade or in a blender container; cover
and process until smooth, about 1 minute. Return mixture to saucepan; stir
in broth.  Heat to boiling; reduce heat.  Simmer uncovered for 10 minutes.
Stir in sour cream.  Cover and refrigerate any remaining sauce.
Makes about 4 cups of sauce.
**    Tortillas should be 6-inches in diameter and should be warm.
Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to
350 degrees F.  Dip each tortilla into the sauce to coat both sides. Spoon
1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam
sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce
over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese
is melted, about 15 minutes. Serve warm with sour cream.
  RED ENCHILADAS:
Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce.
Substitute 3 cups of shredded cheese or cooked beef for the chicken.
Basic Red Sauce
Servings:  4
8  Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic;
Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano
Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt
Cover chiles with warm water.  Let stand until softened, about 30 minutes;
drain.  Strain liquid; reserve. Remove stems, seeds and membranes from
chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until
onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the
remaining ingredients.  Heat ot boiling, reduce heat. Simmer, uncovered, 20
minutes; cool.  Pour into a food processor workbowl fitted with steel blade
or into a blender container; cover and process until smooth. Cover and
refrigerate up to 10 days.
Makes about 2 1/2 cups sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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