Whole Enchilada Bake
Makes 8 servings
Ingredients
- One 16-ounce container lowfat cottage cheese
- One 10-ounce box frozen cooked pureed winter squash, thawed and drained
- 2 large eggs, beaten
- 3/4 teaspoon ground cumin
- 1/4 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 leftover roasted or baked chicken
- One 11-ounce can corn kernels, drained and rinsed
- 1 ½ to 2 cups preshredded reduced-fat Cheddar cheese
Directions
- Preheat the oven to 375°F.
- In a large bowl, mix together the cottage cheese, squash, eggs, cumin, and chili powder until well blended.
- Spread 1/4 cup enchilada sauce in the bottom of a 9 x 13-inch baking dish coated with cooking spray. Arrange 8 tortilla halves in the baking dish, 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 to 1 cup cheese.
- Bake, uncovered, until the casserole is heated through and bubbly, about 35 minutes.