Red Chile-Cheese Enchiladas

Ingredients

• 2 ounces extrasharp cheddar cheese shredded reduced-fat
• 2 cups chile sauce red
• 12 6-inch corn tortillas ()
• 0.8 cup curd cottage cheese fat-free
• 2.5 ounces monterrey jack cheese shredded
• 2 tablespoons onion finely chopped
• 0.1 teaspoon salt 

Equipment

• food processor
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Place cottage cheese in a food processor; process 1 minute or until smooth.
3. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.
4. 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.
5. 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.
6. Sprinkle evenly with cheddar cheese. Cover and bake at 400 for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts.
7. Let stand 5 minutes.
8. Cut into 8 squares.