"Cheese Enchilada Casserole Recipe"
Source: © Cooking Light Magazine
courtesy of Cooking.com
Serves 4 ---
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup tomato, chopped
1 cup fat-free cottage cheese
1/3 cup sliced green onions, sliced
2 teaspoons chili powder
2 garlic cloves, minced
9 (6 inch) corn tortillas
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
Preheat oven to 375 degrees F.
Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas
in bottom of an 11 x 7-inch baking dish coated with cooking spray.
Spread half of cheese mixture over tortillas. Repeat procedure with
3 tortillas and remaining cheese mixture; top with remaining tortillas.
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese.
Bake at 375 degrees F for 20 minutes or until cheese melts.
Recipe reprinted by permission of © Cooking Light Magazine.
All rights reserved.
Yield: 4 servings
Facts per Serving
Calories: 299 Fat: 6g Carbohydrates: 42g
Cholesterol: 15mg Sodium: 1029mg Protein: 19g
Fiber: 4g % Cal. from Fat: 18% % Cal. from Carbs: 56%
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