This recipe is from an old Cooking Light magazine. I have not tried it yet.

CHEESE ENCHILADA CASSEROLE

1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomatoes
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inche) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese

Preheat oven to 375 degrees F.

Combine cheddar, tomatoes, cottage cheese, onions, chili powder and minced garlic in a medium bowl.

Arrange 3 tortillas in bottom of an 11x7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese.

Bake at 375 degrees for 20 minutes or until cheese melts.

Yield: 4 servings.