Enchilada Torte

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Title: Enchilada Torte
Yield: 6 Servings
Categories: Turkey, Meats, Tex-mex


1 lb Ground turkey
1 md Onion; chopped (about 1/2
1/4 c Green bell pepper; chopped
1 ts Garlic; minced
1 c Tomato sauce
1/2 c Mild enchilada sauce
2 ts Chili powder
1/2 ts Ground cumin
4 oz Can chopped green chilies;
3/4 c Pitted black olives (3 oz);
4 6-inch flour tortillas or
6-inch corn tortillas
1 1/2 c Sharp cheddar cheese;
1 1/2 c Monterey Jack cheese;
-shredded, mix both cheeses
Sour cream
Lettuce; shredded
Pitted black olives; sliced

Crumble turkey into a 1 1/2- to 2-quart microwave-safe measure or bowl. Add
onion, green pepper and garlic. Cover with waxed paper; microwave on high 4
to 6 minutes, stirring twice to break up meat, until it loses its pink
color. Stir in remaining sauce ingredients. Cover with waxed paper and
microwave on high 4 to 6 minutes, stirring once or twice, until sauce is
slightly thickened and hot. To assemble, put a tortilla in bottom of a
deep 1 1/2-quart microwave-safe casserole. Top with 1 cup sauce, then 3/4
cup cheese mixture. Repeat layers 3 times ending with a layer of cheese.
Cover with waxed paper. Microwave on high 3 to 5 minutes until hot and
cheese is melted. Let stand covered 3 minutes. Cut in wedges and serve with
sour cream, lettuce and olives. Makes 6 servings.

Per serving made with flour tortillas, without accompaniments: 478 cal, 30
g pro, 20 g car, 31 g fat, 123 mg chol, 889 mg sod. Source: Women's Day,
October 25, 1988.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini