Whole Enchilada Bake

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 290
  • Fat 9g
  • Sodium 710mg
  • Carbohydrate 28g
  • Fiber 3g
  • Protein 28g