Cheese Enchilada Casserole

"I adapted this recipe to make a casserole when I couldn't get the tortillas to stay rolled up for enchiladas. It's a supereasy dish and is always welcome at my house." --CL Reader

Yield: 4 servings

Ingredients

• 1  cup  (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1  cup  chopped tomato
• 1  cup  fat-free cottage cheese
• 1/3  cup  sliced green onions
• 2  teaspoons  chili powder
• 2  garlic cloves, minced
• 9  (6-inch) corn tortillas
• Cooking spray
• 1  cup  taco sauce (such as Ortega)
• 1/4  cup  shredded Monterey Jack cheese

Preparation

Preheat oven to 375°.

Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch 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.

Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.

Nutritional Information

Calories:

299 (18% from fat)

Fat:

6g (sat 2.8g,mono 1.7g,poly 0.9g)

Protein:

19.1g

Carbohydrate:

42.3g

Fiber:

4.3g

Cholesterol:

15mg

Iron:

1.4mg

Sodium:

1029mg

Calcium:

332mg