Whole Enchilada Bake

  • Yield 8 servings

A healthy casserole packed with Vitamin A.



1 (16-ounce) container low-fat cottage cheese
1 (12-ounce) box frozen cooked, pureed winter squash, thawed and drained
2 large eggs
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 (15-ounce) can enchilada sauce
12 (6-inch) corn tortillas, halved
2 cups diced cooked chicken (12 ounces)
1 1/2 cups frozen corn, thawed
1 1/2 cups shredded reduced-fat Cheddar cheese


  1. Preheat over to 375F.  Lightly oil or coat a 13 by 9-inch baking pan or dish with nonstick cooking spray and set aside.
  2. Mix together cottage cheese, squash, eggs, cumin and chili powder in a large bowl until well combined.
  3. Spread 1/3 cup enchilada sauce in prepared pan.  Arrange 8 tortilla halves over sauce, overlapping slightly. Top with 1 cup squash mixture, 1 cup chicken, half the corn, 1/2 cup cheese and 1/2 cup enchilada sauce.
  4. Repeat layers: 8 tortilla halves, 1 cup squash mixture, 1 cup chicken, remaining corn, 1/2 cup cheese and 1/2 cup enchilada sauce.  Top with remaining tortillas, squash mixture, enchilada sauce and 12 cup cheese.
  5. Bake, uncovered, about 35 minutes, until casserole is thoroughly heated and bubbly.

Reprinted with permission for Liz Weiss and Janice Newell Bissex’s No Whine with Dinner (M3 Press, 2011).



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