Whole Enchilada Bake
Makes 8 servings
Ingredients
- One 16-ounce container low-fat cottage cheese
- One 10-ounce box frozen cooked pureed winter squash, thawed and drained
- 2 large eggs, beaten
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- One 15-ounce can all-natural enchilada sauce (we like mild)
- Twelve 6-inch corn tortillas, cut in half
- 2 cups diced cooked chicken (12 ounces)
- 1½ cups frozen corn kernels, thawed
- 1½ cups shredded reduced-fat Cheddar cheese
Directions
- Preheat the oven to 375°F. Lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray and set aside.
- In a large bowl, mix together the cottage cheese, squash, eggs, cumin, and chili powder until well combined.
- Spread 1/4 cup enchilada sauce in the prepared pan. Arrange 8 tortilla halves over the sauce, allowing them to overlap slightly. Top evenly with 1 cup squash mixture, 1 cup chicken, half the can of corn, 1/2 cup cheese, and 1/2 cup enchilada sauce.
- Repeat the next layer with 8 tortilla halves, 1 cup squash mixture, 1 cup chicken, the remaining corn, 1/2 cup cheese, and 1/2 cup enchilada sauce. Top with the remaining tortillas, squash mixture, enchilada sauce, and 1/2 cup cheese.
- Bake, uncovered, until the casserole is heated through and bubbly, about 35 minutes.
Nutrition Information per Serving: 290 calories, 9g fat (3.5g saturated), 710mg sodium, 28g carbohydrate, 3g fiber, 28g protein, 35% vitamin A, 20% calcium
This is a No Whine with Dinner recipe!