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Enchilada Torte
meats, tex-mex
1 lb ground turkey
1 medium onion; chopped (about 1/2 cup)
1/4 cup green bell pepper; chopped
1 teaspoon garlic; minced
1 cup tomato sauce
1/2 cup mild enchilada sauce
2 teaspoon chili powder
1/2 teaspoon ground cumin
4 oz can chopped green chilies; drained
3/4 cup pitted black olives (3 oz); sliced
4 6-inch flour tortillas or
1 6-inch corn tortillas
1 1/2 cup sharp cheddar cheese; shredded
1 1/2 cup monterey jack cheese; shredded, mix both cheese
1 sour cream
1 lettuce; shredded
1 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 jphelps@best.com
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