Shredded Chicken Filling

Today, the pressure to fill auditoriums and services has driven many pastors to place the felt needs, or tastes, of the people above their duty to Christ. On every hand we hear of the Gospel being molded into a non-confrontative message intended to meet felt needs and impress the sinful heart. And, by most standards, this new philosophy of church life is working, as more and more auditoriums are filled with people hungry for a message that will affirm that they are actually on fairly good terms with the Almighty. But the biblical message is the message of the cross. It cuts right across the grain of the modern age's preoccupation with pride, tearing down the façade and exposing the wretchedness of the human heart… Unfortunately, while the modern “un-gospel” may fill seats, it is the true gospel of sin and grace that is “the power of God unto salvation” (Rom. 1:16).

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Meats	Tex-Mex	[poultry, Do-ahead, Low-fat, Tex-mex	3	Servings

INGREDIENTS

6		Dried ancho or pasilla chile
1	t	Salad oil
2		Onions
2		Garlic
14	oz	Can tomatoes
2	t	Sugar
1	t	Dry oregano
1/2	t	Cumin
2	c	Chicken or turkey breast
		Salt
		Pepper

INSTRUCTIONS

Place chiles on a baking sheet and toast in a 300-degree oven until
fragrant (3 to 4 minutes). Remove from oven; let cool. Discard stems,
seeds and veins; then place chiles in a bowl, cover with 1-1/2 cups
boiling water, and let stand until pliable (about 30 minutes).  While
chiles are soaking, place oil, onions, garlic, and 1 tablespoon  water
in a wide nonstick frying pan. Cook over medium heat, stirring  often,
until mixture is deep golden (20 to 30 minutes); if onions  stick to
pan or pan appears dry, add more water,  Drain chiles, discarding
liquid. In a blender or food processor, whirl  chiles, tomatoes and
their liquid, sugar, oregano, and cumin until  smoothly pureed.  Stir
chicken and chile-tomato mixture into onion mixture. Reduce heat  and
simmer, uncovered stirring occasionally, until mixture is thick  and
flavors are blended (about 10 minutes). Season to taste with salt  and
pepper.  Low-Fat Mexican Cookbook - Sunset Books - ISBN 0-376-02478-X
Posted to  MC-Recipe Digest V1 #1070 by "M. Hicks"
<[email protected]> on  Feb 1, 1998

A Message from our Provider:

“Do you want to know the master planner? God!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 93 Calories From Fat: 17 Total Fat: 1.9g Cholesterol: 0mg Sodium: 291.2mg Potassium: 418.9mg Carbohydrates: 18.8g Fiber: 3.4g Sugar: 10.2g Protein: 2.4g