Enchilada torte Recipe

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Enchilada torte

Artist:	_	Yield:	6
Categories:	Meats, Mexican, North American, Poultry, South American	Rating:	0
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Ingredients:

		-JUDI M. PHELPS
1	lbs	Ground turkey
1	med	Onion, chopped (about ?/td>
		-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
		6-inch corn tortillas
1 1/2	cup	Sharp cheddar cheese
		-shredded
1 1/2	cup	Monterey Jack cheese
		-shredded, mix both cheeses
		-together
		ACCOMPANIMENTS
		Sour cream
		Lettuce, shredded
		Pitted black olives, sliced

Procedures:

1	Crumble turkey into a 1 ? to 2-quart microwave-safe measure or bowl.
2	Add onion, green pepper and garlic.
3	Cover with waxed paper; microwave on high 4 to 6 minutes, stirring twice to break up meat, until it loses its pink color.
4	Stir in remaining sauce ingredients.
5	Cover with waxed paper and microwave on high 4 to 6 minutes, stirring once or twice, until sauce is slightly thickened and hot.
6	To assemble, put a tortilla in bottom of a deep 1 ?quart microwave-safe casserole.
7	Top with 1 cup sauce, then ?cup cheese mixture.
8	Repeat layers 3 times ending with a layer of cheese.
9	Cover with waxed paper.
10	Microwave on high 3 to 5 minutes until hot and cheese is melted.
11	Let stand covered 3 minutes.
12	Cut in wedges and serve with sour cream, lettuce and olives.
13	Makes 6 servings.
14	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.