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Red Chile-Cheese Enchiladas

Cooking Light

Douglas Merriam; Jan Gautro

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Worthy of a Special Occasion

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
Bill Jamison and Cheryl Alters Jamison, Cooking Light, DECEMBER 2007