Light Cheese Enchilada Casserole Recipe
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Prepared with a number of fat-free ingredients, this delicious meatless casserole has a lasagna-like appearance but is so much more healthful.
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1 cup mozzarella cheese - fat free, shredded
1 tomato - large, chopped
1 can diced tomatoes with juice (14.5 oz.)
1 cup cottage cheese - fat free
1/2 cup red onion - chopped
1 tablespoon chili powder
2 cloves garlic - minced
1/4 cup cilantro - chopped
6 tortillas - 8 or 9
1 cup taco sauce
1/4 cup Colby Monterey Jack cheese
1/2 cup mozzarella cheese - fat free, shredded
3/4 pound bay shrimp or other small shrimp
:8x8 or 9x9 baking dish
Preheat oven to 375°F.
Spray dish with Pam cooking spray.
In medium bowl, combine 1 cup mozzarella cheese, diced tomato, canned tomato, cottage cheese, red onion, chili powder, garlic, and cilantro.
Cut tortillas into fourths. Lay 8 pieces on bottom of dish making sure bottom is covered. (Lay cut edges against sides of dish).
Spread half the cheese mixture over tortillas, lay 8 more tortilla quarters on top of mixture.
Spread rest of cheese mixture over tortillas, lay last 8 pieces of tortillas on top.
Pour taco sauce over tortillas then sprinkle with the Colby Monterey Jack and mozzarella cheese.
Bake in oven 20-25 minutes or until cheese is melted.
If desired, you can add shrimp to this recipe for an extra special dish. Add half of the shrimp on each layer of the cheese mixture and follow all other directions as stated above.
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