Enchilada Torte – Flashback to 7th grade home-ec

Enchilda Torte

The best way to describe enchilada torte is mexican lasagna.  Layers of meat and cheese between tortillas.  This recipe is from my 7th grade home-ec teacher Mrs. H.  Below is a picture of the actual copy of the recipe, very thorough.



  • 1 medium onion
  • 4 tbsp diced green bell peppers
  • 1 tsp garlic
  • 1 lb ground turkey (I used beef)
  • 1/2 c mild enchilada sauce
  • 8 oz tomato sauce
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 4 oz chopped green chilies, drained
  • 6 oz sharp cheddar cheese
  • 6 oz Monterey Jack cheese
  • 4 6″ flour or corn tortillas
  • Sour cream
  • Lettuce
  • Sliced black olives (optional)


  1. Preheat oven to 375.
  2. Brown beef until no longer pink.  Add onion, green pepper, and garlic until onion is translucent.
  3. Drain grease. (NOT down the drain, I keep a jar in the freezer and toss it when it’s solid and full)
  4. Stir the enchilda sauce, tomato sauce, chili powder, ground cumin, and chopped green chilies into the meat mixture.
  5. Assemble torte: put tortilla on the bottom of a 1 1/2 quart dish.  Top with 1/4 meat mixture, then 1/4 cheese mixture, then another tortilla.  Repeat three more times and ending with a cheese layer.
  6. Bake for 20 minutes.
  7. Serve with sour cream, lettuce, and olives.

About savuryandsweet

i heart scrabble and tetris. i think about food all day long.

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