Made as directed. Made sauce with 5 tbsp pre-ground new mexico chiles (because my store had them available). Sauce was a lot of work, and didn't have a very good taste. The enchilada recipe itself was quite good, but would definitely do what other reviewers did and use a different sauce. Felt the serving sizes were too small - feel that a full serving would equal twice what the recipe said - even with that the calories are still very low.
Red Chile-Cheese Enchiladas
New Mexican enchiladas, especially those made simply with tortillas, chile sauce, and cheese, are often served layered like lasagna.
More From Cooking Light
- Calories: 162
- Calories from fat: 30%
- Fat: 5.4g
- Saturated fat: 2.9g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.6g
- Protein: 8.8g
- Carbohydrate: 20.1g
- Fiber: 2.1g
- Cholesterol: 14mg
- Iron: 0.6mg
- Sodium: 305mg
- Calcium: 201mg
- 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
- 2 cups Red Chile Sauce
- Cooking spray
- 12 (6-inch) corn tortillas
- 1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
- Preheat oven to 400°.
- Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.
- 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 400° 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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