Cheese Enchilada Casserole



1 cup (4 ounces) reduced-fat shredded extra sharp Cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 6-inch tortillas
Cooking spray
1 cup taco sauce
¼ cup (1 ounce) shredded Monterey Jack cheese
2 tablespoons chopped green onions


1. Preheat oven to 375°F.

2. Combine first 6 ingredients. Arrange 3 tortillas in a 1½-quart 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.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts. Sprinkle with 2 tablespoons green onion.

Serves 4
Serving size: 1¼ cups

Per serving
Calories: 299 (18% from fat)
Total Fat: 6 g
Sat: 2.8 g
Mono: 1.7 g
Poly: 0.9 g
Protein: 19.1 g
Carb: 42.3 g
Fiber: 4.3 g
Cholesterol: 15 mg
Sodium: 1,029 mg
Calcium: 332 g





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