Red Chile-Cheese Enchiladas

New Mexican enchiladas, especially those made simply with tortillas, chile sauce, and cheese, are often served layered like lasagna.

Yield: 8 servings (serving size: 1 square)

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 extrasharp cheddar cheese

Preparation

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.

Nutritional Information

Calories:

162 (30% from fat)

Fat:

5.4g (sat 2.9g,mono 1.1g,poly 0.6g)

Protein:

8.8g

Carbohydrate:

20.1g

Fiber:

2.1g

Cholesterol:

14mg

Iron:

0.6mg

Sodium:

305mg

Calcium:

201mg