Enchilada Torte Recipe

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Enchilada Torte
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Ingredients:

Directions:

  1. In a skillet, brown ground beef until no longer pink; drain fat.
  2. Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla.
  3. Top with second tortilla and press gently; layer half of the refried beans, olives and chilies.
  4. Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese.
  5. Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese.
  6. On the fifth tortilla, layer remaining beans, olives and chilies.
  7. On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese.
  8. Top with last tortilla; spread with enchilada sauce.
  9. Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired. Yield: 10-12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.26 Kcal (956 kJ)
Calories from fat 108.25 Kcal
% Daily Value*
Total Fat 12.03g 19%
Cholesterol 41.13mg 14%
Sodium 262.47mg 11%
Potassium 259.97mg 6%
Total Carbs 16.16g 5%
Sugars 1.35g 5%
Dietary Fiber 1.67g 7%
Protein 14.15g 28%
Vitamin C 21.3mg 36%
Vitamin A 0.1mg 2%
Iron 1.8mg 10%
Calcium 112.1mg 11%
Amount Per 100 g
Calories 179.03 Kcal (750 kJ)
Calories from fat 84.9 Kcal
% Daily Value*
Total Fat 9.43g 19%
Cholesterol 32.26mg 14%
Sodium 205.86mg 11%
Potassium 203.89mg 6%
Total Carbs 12.67g 5%
Sugars 1.06g 5%
Dietary Fiber 1.31g 7%
Protein 11.1g 28%
Vitamin C 16.7mg 36%
Iron 1.4mg 10%
Calcium 87.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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