Stacked Rice & Cheese Enchilada Casserole

Yield: 12 Servings

Per serving:
310 Calories 11 Grams Fat
HSC Cafeterias, WVUH  Featured on menu 7/17/02

Amount:

 Ingredients:
2 cups Refried Beans (Low fat)

1 ½ cups

 Brown Rice (dry weight)

1 cup

 1% Low-Fat Cottage Cheese
½ cup Fat Free Sour Cream
½ cup Diced Onion
8 oz. Hot Pepper Cheese, shredded
2 tsp. Chili Powder
2 tsp. Cumin
6 10 inch Tortillas
1 ½ cup Part-Skim Mozzarella Cheese, shredded

½ cup

 Diced Tomatoes
1 tsp. Fresh Cilantro, minced
1 1/3 c. Salsa
Spray baking pan (we use a 10 X 12 inch pan) with cooking spray.  Cook rice as directed.  Combine rice, cottage cheese, sour cream, onion, shredded hot pepper cheese, chili powder & cumin in a bowl, stirring well.  Set rice mixture aside.

Layer in baking dish in following order:
2 tortillas
3 c. rice mixture, spreading to edges
2 tortillas
3 c. rice mixture, spreading to edges
2 tortillas
Top with beans (spreading to edges), diced tomatoes and cilantro.
Sprinkle with mozzarella cheese.
Bake at 350 degrees F. for ½ hour to 45 minutes.  Garnish with Salsa.