Cheese Enchilada Casserole

By Snoo

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

Serving size: 1/4th casserole
Cal 300
Fat 6g
Protein 19g
Carb 42g
Fiber 4g
Sodium 1029mg

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

Step 1

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.