Food & Drink

Cheese enchilada casserole

Cheese enchilada casserole

Makes 4 servings

1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese

1 cup chopped tomato

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.