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LAYERED ENCHILADA (Serves 10 to 12)
1-1/2 lb. Ground Turkey or Beef, crumbled 2 Medium Onions, chopped
10 Corn Tortillas 1 Tbsp. Green Chilies, diced
2 Cups Tomato Juice, divided 3 Tbsp. Chili Powder
1 Can (16 oz.) Red Kidney or Pinto Beans 3 Cups Cooked Brown Rice, divided
1 Can (8 oz.) Tomato Sauce 1-1/2 Cups (6 oz.) Cheddar Cheese, shredded
Preheat Roaster Oven to 350˚F.
Lightly wipe COOKWELL with cooking oil. Add meat, onions, chilies, chili powder, salt and pepper. Cover; cook 5 to 10
minutes or until browned. Remove from Cookwell and place into bowl; set aside.
Remove COOKWELL and place onto heatproof surface; cool. Combine 1 Cup rice and 3/4 Cup tomato juice in
COOKWELL. Layer by placing 3 to 4 tortillas, 1 Cup rice, half the meat mixture, then half the remaining ingredients; repeat
for second layer topping with cheese
Place COOKWELL in preheated HEATWELL. Cover and bake 35 to 45 minutes.
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