-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.
Yields
6 Servings
