Cheese Enchilada Casserole Recipe

Back to trying recipes again to make sure we like then as I continue on my other journey of getting all those recipes that we like into a binder.
So, yeah, I made this for Sunday nights dinner and well let me just say one out of 4 really enjoyed it. 

Can you guess who that was?

Right. 

Me.

Spencer liked the corn tortillas since they became crispy and had the cheese on the.
DH liked only the tomatoes and onions.
Nate liked the tortillas, cheese and flavoring that it had. 

(I was not sure he would even touch it since he does not like tomatoes or onions.)

Me I thought the whole thing was good. I will say some of the onions were not cooked all the way through but honestly it was quite tasty. 

This is one recipe that I would use to make for my lunches since it is quick, tasty and fairly healthy. 

I was not sure about sharing but felt I would since someone else out there might enjoy it as much as me. 

                     

* Exported from MasterCook *


                        Cheese Enchilada Casserole

Serving Size : 4    
Categories: Main Meal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4            ounces  Reduced fat cheddar cheese -- extra sharp cheese
  1            cup  tomato -- chopped
  1            cup  cottage cheese, 2% fat
 1/3          cup  onion -- sliced
  2            teaspoons  garlic -- minced
  9            small  corn tortillas
  1            cup  taco sauce
 1/4          cup  monterey jack cheese -- shredded

Combine first ingredients in a medium bowl.

Arrange 3 tortillas in bottom of a 11x7 baking dish that has been sprayed with cooking oil (Pam).*

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 @ 375 degrees fro 20 mintues or until cheese is melted.

Yield:
  "4 "
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 290 Calories; 8g Fat (24.0% calories from fat); 21g Protein; 37g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 792mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Serving Ideas : Side Salad

*Note:
 I used an 8x8 pan and cut the tortillas in half and placed them around the baking dish.