- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 244.5
- Total Fat: 9.2 g
- Cholesterol: 25.0 mg
- Sodium: 1,169.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.4 g
- Protein: 15.7 g
Red Chile-Cheese EnchiladasSubmitted by: SLM624
Introductioncheesy mexican goodness cheesy mexican goodness
*Adapted from Cooking Light
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 enchilada sauce
6 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
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 Enchilada Sauce in bottom of an 8 x 8-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Enchilada Sauce. Repeat the layers once with 3 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce. Arrange remaining 2 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400Â° for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 4 squares.
Makes 4 4x4 inch square servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLM624.