Enchilada Torte Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1 lbs: 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 ounce: 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp