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---------- Recipe via Meal-Master (tm) v8.02
Title: ENCHILADA TORTE
Categories: Turkey, Meats, Tex-mex
Yield: 6 servings
-JUDI M. PHELPS
1 lb Ground turkey
1 md Onion; chopped (about 1/2
-cup)
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;
-drained
3/4 c Pitted black olives (3 oz);
-sliced
4 6-inch flour tortillas or
6-inch corn tortillas
1 1/2 c Sharp cheddar cheese;
-shredded
1 1/2 c Monterey Jack cheese;
-shredded, mix both cheeses
-together
------ACCOMPANIMENTS--------
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 jphelps@best.com
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