Watch out. This casserole is dangerously delicious.
I was flipping through an old Cooking Light cookbook yesterday morning, and thought to myself, “Why have I only made one recipe out of this entire thing?” I then made it my mission to find a recipe for dinner, which was not hard to do.
The Cheese Enchilada Casserole jumped out at me immediately.
I was headed to the grocery store anyways, so why not just revise my list a bit?
This is an extremely easy recipe to make, let alone healthy and exquisite tasting. I will include the full recipe at the bottom, along with my newest challenge…
First thing’s first… gather the ingredients…
And start the prep work.
Once you’ve combined your ingredients, layer 2-3 corn tortillas, 1/2 of the cheese mixture, and repeat in a 1 1/2 qt casserole.
Grab your taco sauce, and pour it on top.
Is your mouth watering yet?
Now, get some Monterrey Jack cheese, grate it up, and sprinkle evenly over taco sauce.
Ready to be baked at 375* for 20 minutes, or until cheese is nice and melted…
While the casserole bakes, feed your freshly groomed dog.
Set the table.
The time has come… remove the casserole from the oven, and sprinkle with chopped green onion.
Dig in.
And enjoy with someone you love.
Cheese Enchilada Casserole
Courtesy of Cooking Light.
1 cup reduced fat shredded extra sharp Cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder (**I used chipotle chili powder here for a smokier flavor)
2 cloves garlic, minced
6-9 (6 inch)corn tortillas
Cooking spray
1 cup taco sauce
1/4 cup shredded Monterrey Jack cheese
2 Tbsp chopped green onions
**Preheat oven to 375*.
Combine first 6 ingredients. Arrange 2-3 tortillas in a 1 1/2 qt. baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
Pour taco sauce over tortillas; sprinle with Monterrey Jack cheese. Bake at 375* for 20 minutes or until cheese melts. Sprinkle with 2 Tbsp green onions.
Stay tuned… I have a recipe challenge in the works! SNEAK PEAK:
looks DELICIOUS! i love enchiladas. can’t wait to see what the recipe challenge is
this recipe looks amazing!! i can’t wait to try it! I’m glad you came to my blog so i could find yours! congrats on the little boy! 2011 will be a busy year for you 😉
Thank you! I stumbled upon your blog this morning, and I’m so glad I did, it’s great! Thanks for the congrats! We’re trying to rest up for the madness that is coming!
Oh man! That sounds super fabulous! I love enchiladas, but I have never made them.
I just found your blog—I like it! Can’t wait to read more 🙂
YUMMMMM!!! This looks so delicious! I love Cooking Light….for Christmas my Mom made a delicious cranberry cheesecake from last month’s magazine and it turned out amazing! Congrats on your pregnancy…added you to my reader and can’t wait to read more form you.
OOOoohhh the cranberry cheesecake sounds delicious. Cheesecake is my absolute favorite dessert ever!
Mmmm…that looks delicious. And your dog is so very cute in his little doggy bandanna!
Whitney
Thanks, Whitney! Brody the beagle had just gotten home from the groomer. He thinks he’s so handsome when they give him a bandana!
That looks amazing. The cottage cheese is an interesting combo with the Mexican dinner, but I bet it tasted really good! I love Cooking Light recipes.
I was a bit skeptical about the cottage cheese in the beginning, but it ended up being a great addition! You really couldn’t taste it in the finished product, but it helped to bind all of the filling ingredients together really well!
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