Cheese Enchilada Casserole
|Shredded reduced fat extra sharp cheddar cheese||4 Ounce (1 Cup)|
|Chopped tomato||1 Cup (16 tbs)|
|Fat free cottage cheese||1 Cup (16 tbs)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Chili powder||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|6 inch corn tortillas||9|
|Taco sauce||1 Cup (16 tbs) (Such As Ortega)|
|Shredded monterey jack cheese||1⁄4 Cup (4 tbs)|
1. Preheat oven to 375°.
2. 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.
3. Pour taco sauce over tortillas, and sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until the cheese melts.