This recipe is a slight variation of an old (2007) Cooking Light recipe for a layered cheese enchilada casserole. It is very low fat and vegetarian and comes together easily when you use store-bought enchilada sauce (as I do) instead of making your own (as the old recipe called for).
RED CHILE-CHEESE ENCHILADAS
You can make your own Red Chile Sauce (recipe here) or use a store bought brand like Old El Paso (as I use). The Weight Watchers Points Plus value on this dish is approximately 4 per serving.
Nutritional Information (per serving - serves 8)
162 calories - 5.4 g. fat - 8.8 g. protein - 20.1 g. carbs - 2.1 g. fiber
- 3/4 c. fat free cottage cheese
- 2/3 c. shredded Monterey Jack cheese
- 2 tbsp. finely-chopped white onion
- Pinch of salt
- 2 c. red chile sauce or store-bought red enchilada sauce
- 12 six-inch corn tortillas
- 1/2 c. low fat extra-sharp cheddar cheese
1. Preheat oven to 400 degrees.
2. Place cottage cheese, Monterey Jack cheese, onion, and salt into a food processor. Process until smooth (note: this is a slight deviation from original recipe).
3. Spread 1/4 c. enchilada sauce in the bottom of a greased 8x8 baking dish coated with cooking spray (not butter).
4. Arrange 4 tortillas over sauce, overlapping slightly.
5. Spread 1/2 c. cottage cheese mixture evenly over the tortillas and top with 1/2 c. enchilada sauce.
6. Repeat tortilla/cheese/sauce layers until final four tortillas have been placed in the dish.
7. Spread remaining enchilada sauce over tortilla layer. Sprinkle evenly with extra-sharp cheddar cheese.
8. Cover and bake for 10 minutes.
9. Uncover and bake an additional 10 minutes or until cheese melts.
10. Let stand 5 minutes. Cut into 8 squares and serve.