 | | Directions |
- Preheat oven to 375°F.
- Spray dish with Pam cooking spray.
- In medium bowl, combine 1 cup mozzarella cheese, diced tomato, canned tomato, cottage cheese, red onion, chili powder, garlic, and cilantro.
- Cut tortillas into fourths. Lay 8 pieces on bottom of dish making sure bottom is covered. (Lay cut edges against sides of dish).
- Spread half the cheese mixture over tortillas, lay 8 more tortilla quarters on top of mixture.
- Spread rest of cheese mixture over tortillas, lay last 8 pieces of tortillas on top.
- Pour taco sauce over tortillas then sprinkle with the Colby Monterey Jack and mozzarella cheese.
- Bake in oven 20-25 minutes or until cheese is melted.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Container: 8x8 or 9x9 baking dish
Servings: 4
|  | | Ingredients | | - | | 1 cup mozzarella cheese - fat free, shredded |
| - | | 1 tomato - large, chopped |
| - | | 1 can diced tomatoes with juice (14.5 oz.) |
| - | | 1 cup cottage cheese - fat free |
| - | | 1/2 cup red onion - chopped |
| - | | 1 tablespoon chili powder |
| - | | 2 cloves garlic - minced |
| - | | 1/4 cup cilantro - chopped |
| - | | 6 tortillas - 8 or 9", low fat, cut into quarters |
| - | | 1 cup taco sauce |
| - | | 1/4 cup Colby Monterey Jack cheese |
| - | | 1/2 cup mozzarella cheese - fat free, shredded |
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