Light Cheese Enchilada Casserole Recipe

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Prepared with a number of fat-free ingredients, this delicious meatless casserole has a lasagna-like appearance but is so much more healthful.

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.

Container: 8x8 or 9x9 baking dish

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

Enter desired servings:

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