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Healthy Recipes from St. Anthony Hospital

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Enchilada Torte


Prep Time: 30-40 minutes
Cook Time: 30 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy & Healthy

¾ lb Ground beef/Buffalo
1 medium onion – chopped
½ green pepper – chopped
2 teaspoons minced garlic
1 15 oz can unsalted tomato sauce
8 oz enchilada or mild picante sauce
1 teaspoon chili powder
1 teaspoon cumin seed
1 15 oz can no-salt chile beans with sauce
1 15 oz can pinto beans
2 small cans mild green chilies
1 small can sliced black olives
12-14 corn tortillas
1 bag fat-free shredded mozzarella cheese
1 bag fat-free shredded cheddar cheese
Low fat sour cream

Saute ground meat, chopped onion, and garlic.
Add green pepper, sauces, chili powder, cumin, beans and green chilies. Mix and heat through.
Combine 2 bags of cheese in a small bowl and set aside.
Lightly brush 9x13 pan with olive oil. Cover bottom of pan with tortillas. Cut up to cover the corners.
Top tortillas with 2 ½ cups sauce and a third of the cheese.
2nd layer: tortillas, sauce, cheese
3rd layer: tortillas, cheese, sauce on top. Make sure cheese is covered. Cover with foil.
Bake 30 minutes at 350 degrees F or microwave for 5 minutes.
Remove from oven and top with low fat sour cream and black olives.
Cut in squares and serve with chopped lettuce, tomato and melon slices
Source: Dianne Johnson, R.D.
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