Enchilada Torte
| Yield: | 6 Servings |
| Categories: | Meats, Tex-mex, Turkey |
| -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 |
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