Name: Enchilada Torte
Ingredients: -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

I think of Peter after He denied the Lord. The Bible says, “He went out and wept bitterly” (Lk. 22:62). Psalm 38:18, “For I confess my iniquity; I am full of anxiety because of my sin.” Jeremiah 31:18, “I have surely heard Ephraim grieving, ‘You have chastised me, and I was chastised, like an untrained calf; bring me back that I may be restored, for You are the LORD my God.’” In the Beatitudes our Lord said, “Blessed are those who mourn, for they shall be comforted” (Mt. 5:4). In 2 Corinthians 7, Paul spoke of a “godly sorrow.” In the depths of your relationship with God have you ever experienced this? When we sin against God we should experience our most intense grief. In verse 3 of Psalm 6, David speaks of His soul being “greatly dismayed.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Tex-Mex	Turkey, Meats, Tex-mex	6	Servings

INGREDIENTS

		-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

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”