Cheese enchilada casserole
Makes 4 servings
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
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1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
1 cup taco sauce
\ cup shredded Monterey Jack cheese
Preheat oven to 375 degrees. Combine cheddar cheese, tomato, cottage cheese, green onions, chili powder and garlic in a medium bowl. Arrange 3 tortillas in bottom of an 11-by-7-inch baking dish coated with vegetable cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake 20 minutes or until cheese melts.
Per serving: 295 calories (22 percent calories from fat), 7 grams fat (3 grams saturated), 15 milligrams cholesterol, 37 grams carbohydrates, 21 grams protein, 726 milligrams sodium, 5 grams dietary fiber.