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Cheese Enchilada Casserole

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Ingredients
  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
  Cooking spray 1
  Taco sauce 1 Cup (16 tbs) (Such As Ortega)
  Shredded monterey jack cheese 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1450 Calories from Fat 377

% Daily Value*

Total Fat 43 g66.5%

Saturated Fat 25.1 g125.6%

Trans Fat 0 g

Cholesterol 109.9 mg36.6%

Sodium 4041.5 mg168.4%

Total Carbohydrates 207 g68.8%

Dietary Fiber 22.5 g89.9%

Sugars 11.9 g

Protein 68 g135.2%

Vitamin A 208.8% Vitamin C 138.7%

Calcium 150.3% Iron 78%

*Based on a 2000 Calorie diet

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Cheese Enchilada Casserole Recipe