|Small curd creamed cottage cheese||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese/3 ounces cheddar cheese||3⁄4 Cup (12 tbs)|
|Tomato||1 Small, chopped (1/2 cup)|
|Green onion||2 Medium, sliced (2 tablespoons)|
|Chili powder||1 Teaspoon|
|Garlic clove||1 Small, finely chopped|
|Corn tortillas||4 (6 inches in diameter)|
|Taco sauce||1⁄4 Cup (4 tbs) (jarred Old El PasoÂ®)|
1. Heat oven to 375ºF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2. Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.