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Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.






Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas Category Mexican Recipes 
Views 191 
Ratings 0 
Ingredients And Procedures
Ingredients
12eachcorn tortillas
4cupgreen chile sauce
3cupchicken, cooked, minced
1poundjack cheese, grated
1/4cuponion, minced (optional)
16ozsour cream
1salt, to taste
  
  ---GREEN CHILE SAUCE---
1/4cupolive oil
1eachgarlic clove, minced
1/2cuponion, minced (optional)
1tablespoonflour
1cupwater
1cupgreen chiles, chopped
1salt to taste

Directions:

To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 degrees F for about 20 minutes.

Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
 
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