Cheese Enchilada Casserole Recipe
Ingredients
| Cheddar Cheese | 1 Cup (16 tbs) | |
| Tomato | 1 Cup (16 tbs), chopped | |
| 1 cup fat-free cottage cheese | ||
| Green onions | 1/3 Cup (16 tbs), sliced | |
| Chili powder | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 9 (6-inch) corn tortillas Cooking spray | ||
| Ortega | 1 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1/4 Cup (16 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.
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.
Chef
