Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Taco | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 Mission? Soft Taco Size Flour Tortillas
- 1 cup Cottage Cheese
- 1/2 cup Sour Cream
- 1/4 cup Onions chopped
- 15 oz. can prepared Bean Chile
- 4 oz. can Green Chiles diced
- 2 oz. can Black Olives sliced
- 1/2 tsp. Garlic Powder
- 1/2 cup Monterey Jack Cheese shredded
- 1 medium Tomato diced
- =
Directions
Mix cottage cheese, sour cream and green onions. In a separate bowl, mix bean chili, diced green chilies, olives and garlic powder.
On a greased cookie sheet, place 2 tortillas side-by-side. Spread each with a heaping tablespoon cottage cheese mixture. On top of cottage cheese mixture, spread 1 heaping tablespoon chili mixture. Place another tortilla on top of chili, and repeat procedure for another layer.
Bake stacks in a 350 degree F oven for 25 minutes. Remove from oven and sprinkle tops with cheese and tomato. Return to oven until cheese melts. Cut each tortilla stack into quarters.
Enjoy this delicious Tortilla Mexican recipe!