You are here: Home » Recipes » Whole Enchilada Bake Whole Enchilada Bake Recipe by Our Cookbook Collection Yield 8 servings A healthy casserole packed with Vitamin A. PrintEmail Ingredients 1 (16-ounce) container low-fat cottage cheese1 (12-ounce) box frozen cooked, pureed winter squash, thawed and drained2 large eggs1 1/2 teaspoons ground cumin1 teaspoon chili powder1 (15-ounce) can enchilada sauce12 (6-inch) corn tortillas, halved2 cups diced cooked chicken (12 ounces)1 1/2 cups frozen corn, thawed1 1/2 cups shredded reduced-fat Cheddar cheese Instructions Preheat over to 375F. Lightly oil or coat a 13 by 9-inch baking pan or dish with nonstick cooking spray and set aside. Mix together cottage cheese, squash, eggs, cumin and chili powder in a large bowl until well combined. 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. 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. 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).