Living in Texas, I simply MUST have some Tex-Mex every week or so.  Or something terrible will happen.  A limb will fall off.  Or maybe my head will explode.  Something really, really dire will happen. 

That’s why I was so happy when I tried this recipe and it actually satisfied my Mexican food craving.

Cheese Enchilada Casserole
from Cooking Light magazine

Serves 4

1 cup (4 oz) shredded reduced-fat extra-sharp Cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsp. chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
1 cup taco sauce
1/4 cup shredded Monterey Jack cheese

Preheat the oven to 375F.  Combine the Cheddar cheese, tomato, cottage cheese, green onion, chili powder and garlic in a medium bowl.  Arrange 3 tortillas in bottom of an 11” x 7” baking dish coated with vegetable 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 20 minutes or until cheese melts.

Nutrition Data per serving:  295 calories (22% from fat), 7g fat (3g saturated), 15mg cholesterol, 37g carbs, 21g protein, 726mg sodium, 5g fiber.