Enchilada Torte

6 Servings

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Enchilada Torte Ingredients

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

Instructions for Enchilada Torte

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: Womens Day, October 25, 1988. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: TurkeyCuisine: Uncategorized