RED CHILE CHEESE ENCHILADAS

 

  • Cooking Time:
  • Servings: 8 (serving size 1 sq)
  • Preparation Time:

Ingredients

  • * 3/4 cup fat-free cottage cheese
  • * 2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese
  • * 2 tablespoons finely chopped onion
  • * 1/8 teaspoon salt
  • * 2 cups Red Chile Sauce
  • * Cooking spray
  • * 12 (6-inch) corn tortillas
  • * 1/2 cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese

Directions

  • Preheat oven to 400°.
  • Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.
  • Spread 1/4 cup Red Chile Sauce in bottom of an 8 x 8-inch baking dish coated with cooking spray.
  • Arrange 4 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Red Chile Sauce.
  • Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce.
  • Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas.
  • Sprinkle evenly with cheddar cheese. Cover and bake at 400° for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts.
  • Let stand 5 minutes. Cut into 8 squares.

Notes

Categories: Casserole 

Author Credit: Bill Jamison and Cheryl Alters Jamison, Cooking Light, DECEMBER 2007

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