Meatless Monday: Saucy Enchilada Bake

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Saucy Enchilada Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Saucy Enchilada Bake

On a cold winter night, what's better than a hot spicy dish to warm you up? This dish has everything you need: it's easy, fast, inexpensive, and tastes great! What's better is it's pretty healthy for you too! For all you meat eaters, you could easily add in some of your favorite meat, but I have to say, it's fantastic without it!


  • 2 garlic cloves, minced (or 1 t pre-minced garlic)
  • 5 green onions, sliced
  • 1 15 oz can diced tomatoes
  • 1 C fat-free cottage cheese, drained or ricotta
  • 1 C reduced fat shredded cheddar
  • 2 t chili powder
  • 10 small flour tortillas
  • 1/2 C taco sauce
  • 1/2 C enchilada sauce
  • 1/4 C reduced fat shredded cheddar
  • sliced green onions, for garnish
  • fat free sour cream (optional)


  1. Preheat oven to 375 degrees F.
  2. In a bowl, combine garlic, green onions, diced tomatoes, cottage cheese, 1 cup cheddar, and chili powder.
  3. Lightly grease 2 quart baking dish. Arrange a layer of 3 tortillas on the bottom of the baking dish. Top with about half of the cheese and tomato mixture. Place another 3 tortillas on the cheese, top with remaining cheese mixture, and final 3 tortillas.
  4. In a small bowl, mix the taco and enchilada sauces. Pour over the top of the casserole and sprinkle with remaining 1/4 cheddar.
  5. Bake at 375 for 30 minutes, or until the sauce is bubbly and a knife inserted in the center comes out hot.
  6. When serving, top with sour cream and sprinkle with green onions, if desired.

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