Douglas Merriam; Jan Gautro
8 servings (serving size: 1 square)

New Mexican enchiladas, especially those made simply with tortillas, chile sauce, and cheese, are often served layered like lasagna.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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 400° for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.

Chef's Notes

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Ratings & Reviews

3 1/2 stars

October 26, 2015
I used canned red sauce vs. making it from scratch.  But these are just good, quick, basic meatless enchiladas.  My only complaint is that they needed to bake longer - at least 30 minutes total next time and maybe more.  It would be easy to add to this recipe too - liven it up with some left over shredded chicken or beef.  Or even black or refried beans.  Change up the sauce.  Change up the cheeses.  The possibilities are endless.  I think a dollop of light sour cream, some chopped cilantro or green onions on top is also a nice touch.  Will definitely make again.

djohnston7's Review

May 03, 2014
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.

EllenDeller's Review

March 06, 2013
How could anything so easy be so good? I didn't change anything except to add a bit more cheese on top and to cook it five more minutes than what's indicated here. I might add sliced black olives next time. Served with the Ensalada Noche Buena and some zucchini slices roasted along with the enchilada dish.

teafortwo's Review

February 12, 2013
This is super easy and yummy! I used Trader Joe's bottled enchilada sauce to save time. It's a simple but tasty dish. I will make this again. I also used reduced fat Mexican cheese blend on the top because it's what I had on hand, I'm sure the cheddar would be equally good. My daughter said she'd like chicken in it next time.

JIMMIC's Review

March 29, 2010
This tasted very good, we made it as the recipe reads (the sauce too). We swerved with a garden salad. I wouldn't mind it being a bit spicer, however I would eat it this way too.

lisaandrainy's Review

October 16, 2009
Instead of making the sauce, we used store bought salsa verde and added a can of green chiles to the layers. It is a family favorite. So easy to make and delicious. We alternate it with tacos now on our weekly Mexi-night!

ChandraB's Review

January 19, 2009
This recipe was so easy to put together and tasted delicious. My husband boiled down and pureed dried chiles from New Mexico, so we didn't actually follow the sauce recipe. I would make this again (probably next summer, when the chiles come into season) and share with friends!