Stacked Rice and Beef Enchilada

Ingredients

• 1 small onion, chopped
• 1 tablespoon butter or margarine
• 2 cups cooked rice
• 1 15-ounce can chili with beans
• 1/2 cup picante sauce
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
• 4 7-inch corn or flour tortillas
• sour cream (optional)
• vegetable cooking spray or 1 tablespoon melted butter
• 2 eggs, beaten
• 1 1/2 cups cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 cups grated Cheddar cheese, divided

Directions

1. Soak tortillas in hot water to soften. Cook onion in butter in large skillet over medium heat. Stir in rice, chili, picante sauce and cheese; cook until thoroughly heated about 2 to 3 minutes.

2. Place 1 tortilla in bottom of 9-inch round baking dish or pie plate; top with 1/4 rice mixture. Repeat layers with tortillas and rice, ending with tortilla. Bake at 350 degrees 10 to 15 minutes. Cut into 4 wedges to serve. Serve with dollop of sour cream, if desired.

Nutrition, whole recipe (rough)

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Tortilla	1 medium flour (45g)	140
Vegetable	1 tbsp (14g)	120
Cheese	1 oz (28g) cheddar	113
Cheddar Cheese	1 oz (28g)	113
Parmesan Cheese	1 oz (28g)	110
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Cottage Cheese	1/2 cup (113g) 2%	98
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Onion	1 medium (110g)	44
Chili	1 tsp (2.7g)	8
Bean	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.