Whole Enchilada Bake
By Hklbrries
The star ingredient in this dish, from a dietitian's point of view, is the squash. It provides vitamin A and blends right into the filling when mixed with eggs and creamy cottage cheese. This casserole comes together quickly, and if you have leftover rotisserie chicken in your fridge, the dish is that much easier to assemble.
- 8
Ingredients
- 1 (16 ounce) container low-fat cottage cheese
- 1 (12 ounce) box frozen cooked, pureed winter squash, thawed and drained
- 2 large eggs
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can enchilada sauce
- 12 (6-inch) corn tortillas, halved
- 2 cups diced cooked chicken (12 ounces)
- 1 1/2 cups frozen corn, thawed
- 1 1/2 cups shredded reduced-fat Cheddar cheese
Preparation
Step 1
Preheat over to 375 F. Lightly oil or coat a 13-by-9-inch baking pan or dish with nonstick cooking spray and set aside.
Mix together cottage cheese, squash, eggs, cumin and chili powder in a large bowl until well combined.
Spread 1/3 cup enchilada sauce in prepared pan. Arrange 8 tortilla halves over sauce, overlapping slightly. Top with 1 cup squash mixture, 1 cup chicken, half the corn, 1/2 cup cheese and 1/2 cup enchilada sauce.
Repeat layers: 8 tortilla halves, 1 cup squash mixture, 1 cup chicken, remaining corn, 1/2 cup cheese and 1/2 cup enchilada sauce. Top with remaining tortillas, squash mixture, enchilada sauce and 12 cup cheese.
Bake, uncovered, about 35 minutes, until casserole is thoroughly heated and bubbly.
Nutrition Information:
Per serving
290 calories
9 g fat
710 mg sodium
28 g carbohydrates
3 g fiber
28 g protein