|½ pack||Corn tortilla chips|
|½ can||Enchilada sauce|
|1 cup||Shredded cheese|
|½ cup||Diced onions|
|1 tablespoon||Red chile powder (to taste)|
Place ½ of the chips in a microwave save casserole bowl. Sprinkle all of the cheese (Longhorn, cheddar, anything works), over the chips, and pour ½ of the enchilada sauce over everything. Microwave on High for about 2 minutes, or until the cheese is melted and bubbly. Remove, add the rest of the chips, and blend in. Pour the remaining enchilada sauce over it, microwave on high for another minute or so, just until hot. Do not overcook.
Doing this in 2 steps is very important. If you do it all in one, you will end up with an "Enchilada Soup" with very little texture, and not terribly appetizing.
Note: This yields one LARGE serving. May be easily doubled. A fried egg and/or sour cream on top is very nice, too, on *any* enchilada. Cooked meat (chicken, etc.) may be added in step 1 if desired. Other spices, esp. cumin and cilantro may be added. Depends on the nature of the enchilada sauce you use. Some need more beefing up than others. TO BOB NEWMAN Submitted By JOHN FARROW SUBJ PIE CRUST PRESS On 03-22-95
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