Light Cheese Enchilada Casserole Recipe
Rate & Review
Prepared with a number of fat-free ingredients, this delicious meatless casserole has a lasagna-like appearance but is so much more healthful.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
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.
Beef Enchiladas Layered
(10 oz.) can of tomatoes with green chiles
(10 oz.) frozen corn kernels
(15 oz.) can garbanzo beans (chickpeas)
Creamy Chicken Tortilla Bake
cream of mushroom soup
green bell pepper
More Similar Recipes
Light Cheese Enchilada Casserole Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com