Ingredients
3/4 cup fat-free cottage cheese
2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/8 teaspoon salt
2 cups Red Chile Sauce
Cooking spray
12 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/8 teaspoon salt
2 cups Red Chile Sauce
Cooking spray
12 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
Preparation
Preheat oven to 400°.
Place cottage cheese in a food processor; process 1 minute or until
smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt,
stirring well.
Spread 1/4 cup Red Chile Sauce in bottom of an 8 x 8-inch baking
dish coated with cooking spray. Arrange 4 tortillas over sauce,
overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over
tortillas; top with 1/2 cup Red Chile Sauce. Repeat the layers once with
4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile
Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly;
spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly
with cheddar cheese. Cover and bake at 400° for 10 minutes. Uncover and
bake an additional 10 minutes or until cheese melts. Let stand 5
minutes. Cut into 8 squares.
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