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Enchilada Torte

Ingredients
 

1 lb ground turkey
1 medium onion, chopped (about 1/2 cup)
1/4 cup green bell pepper, chopped
1 tsp garlic, minced
1 cup tomato sauce
1/2 cup mild enchilada sauce
2 tsp chili powder
1/2 tsp 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



 
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Preparation
 
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. [email protected] or
[email protected]

 

 
Servings:
6


 

 

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