Red Chile-Cheese Enchiladas – a delicious recipe with cottage cheese, shredded Monterey Jack cheese, onion, salt, Cooking spray, corn tortillas. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400u00b0.
2
Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.
3
Spread 1/4 cup Red Chile Sauce in bottom of an 8 x 8-inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400u00b0 for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.
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6
.
479
kcal
Calories
21
g
Fat
58
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup fat-free cottage cheese, 2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese, 2 tablespoons finely chopped onion, 1/8 teaspoon salt, and more.
Yes, Red Chile-Cheese Enchiladas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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