ENCHILADA TORTE

      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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