Modified recipe found in my cookbook The Best of Cooking Light Everyday Favorites. Serve with Spanish rice for a complete meal.
Ingredients:
1 cup shredded extra-sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsps chili powder
2 garlic cloves, minced
1 can (2.25 oz) sliced olives
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce
1/4 cup shredded Monterey Jack cheese
Preheat oven to 375°
Combine first 6 ingredients in a medium bowl
Arrange 3 tortillas in a 1 1/2 quart baking dish coated in 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° for 20 minutes or until cheese melts
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