Friday, June 27, 2008

Beach Enchilada Casserole

This recipe is for one batch.

1 lb. ground beef OR 1 lb chicken breast, chopped
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 (more may be needed)
Cooking spray
1 1/4 cup taco sauce (such as Ortega), divided
1/4 cup shredded Monterey Jack cheese

Preheat oven to 375°.

Brown ground beef or chicken. Drain. Mix cooked meat with 1/4 cup taco sauce.

Combine next 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Top with meat mixture. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.

Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.

--Adapted from Cooking Light magazine

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