Red Chile Cheese Enchiladas

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Serves 8 (serving size 1 sq) | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

* 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


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.

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