Dale Shipp wrote to Jim Weller <=-

This recipe reminds me of something that seems to be of some
discussion. Namely, do you brown the meat in a stew or not?

I sat around one day and thought a bit on this subject.

Outside of a deep fat fryer I couldn't think of a way to actually
"Brown" meat all over. Having said that...there is something to be
said for the Maillard reaction and flavor. As for a stew, I guess
it depends on my mood. I may or may not, but the last time I recall
doing it was for a Beef bourguignon a while back. Then again when I
cook skinless chicken thighs in a wine/mushroom bath on the stovetop
I brown them first.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Faux Enchiladas
Categories: Mexican, Microwave, Quick, Vegatable
Yield: 1 Serving

1/2 pk Corn tortilla chips
1/2 cn Enchilada sauce
1 c Shredded cheese
1/2 c Diced onions
1 tb Red chile powder (to taste)

Place 1/2 of the chips in a microwave save casserole bowl. Sprinkle
all of the cheese (Longhorn, cheddar, anything works), over the
chips, and pour 1/2 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.

Recipe and Notes Author unknown. U/l to NCE by Burt Ford 7/98 4/99.

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