Enchilada torte

6 Servings

Quantity Ingredient
-JUDI M. PHELPS
1 pounds Ground turkey
1 medium Onion; chopped (about 1/2 cup)
¼ cup Green bell pepper; chopped
1 teaspoon Garlic; minced
1 cup Tomato sauce
½ cup Mild enchilada sauce
2 teaspoons Chili powder
½ teaspoon Ground cumin
4 ounces Can chopped green chilies; drained
¾ cup Pitted black olives (3 oz); sliced
4 6-inch flour tortillas or
6-inch corn tortillas
1½ cup Sharp cheddar cheese; shredded
1½ cup Monterey Jack cheese; shredded, mix both cheeses together ----ACCOMPANIMENTS--------
Sour cream
Lettuce; shredded
Pitted black olives; sliced

Crumble turkey into a 1½- 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 ½-quart microwave-safe casserole. Top with 1 cup sauce, then ¾ 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@... or jphelps@...

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