Ingredients
1/2
cup fat-free cottage cheese
1/2
cup shredded reduced-fat Monterey Jack or Cheddar cheese
1
small tomato, chopped (1/2 cup)
2
green onions, sliced
1
teaspoon chili powder
1/4
teaspoon salt
1
small clove garlic, finely chopped
4
corn tortillas (6 inches in diameter)
1/4
cup mild taco sauce
1/4
cup shredded reduced-fat Monterey Jack or Cheddar cheese
Preparation
Heat oven to 375°. Spray two 14-ounce shallow oval casseroles or rectangular baking dish, 11x7x1 1/2 inches, with nonstick cooking spray. Mix cottage cheese, 1/2 cup Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas; sprinkle with 1/4 cup Monterey Jack cheese.
Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
