Ingredients:
-JUDI M. PHELPS
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
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
Instructions:
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
Servings: 6
|
