Cheese Enchilada Casserole

Ingredients:

• 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 cup chopped tomato
• 1 cup fat-free cottage cheese
• 1/3 cup sliced green onions
• 2 teaspoons chili powder
• 2 garlic cloves, minced
• 9 (6-inch) corn tortillas
• Cooking spray
• 1 cup taco sauce (such as Ortega)
• 1/4 cup shredded Monterey Jack cheese
  

Directions:

1. Preheat oven to 375°.
2. Combine first 6 ingredients in a medium bowl.
3. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray.
4. Spread half of cheese mixture over tortillas.
5. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
6. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese.
7. Bake at 375° for 20 minutes or until cheese melts.

*** Yield: 4 servings at 6 WW points per serving.
NUTRITION PER SERVING
CALORIES 299(18% from fat); FAT 6g (sat 2.8g,mono 1.7g,poly 0.9g); PROTEIN 19.1g; CHOLESTEROL 15mg; CALCIUM 332mg; SODIUM 1029mg; FIBER 4.3g; IRON 1.4mg; CARBOHYDRATE 42.3g