Enchilada Bake

When I saw this recipe on Gluten Free Mommy I knew I had to try it! The ingredients sounded really good and it also reminded me of something I remember my mom making when we were growing up. Softening the tortillas in oil is a little time consuming (and not as healthy obviously) so you could shorten prep time by heating them in the microwave...of course they do taste better in oil though :-)!

1-2 lbs. ground beef, ground turkey, or soy crumbles (we went for turkey)
1 onion, chopped
1 garlic clove, chopped
2 Tablespoons of chili powder
2 teaspoons paprika
2 teaspoons cumin
3 cups tomato puree or tomato sauce
1 (4 oz.) can diced green chiles
1/2 cup chopped black olives
1 teaspoon salt
1/2 teaspoon of sugar
12 corn tortillas
Vegetable oil
2 cups small curd cottage cheese
1 egg, beaten
8 oz. Monterey Jack, shredded
4 oz. Cheddar Cheese, shredded

- Preheat the oven to 350 degrees. Brown the meat in the skillet; drain. Add the onion and the garlic to the ground beef and cook until the onion is tender. Add the chili powder, cumin, and paprika. Stir in the tomato sauce, chiles, olives, salt and sugar. Simmer for 15 minutes.
- Soften the tortillas in a small amount of oil and drain on paper towels. Mix the cottage cheese and egg in a small bowl.
- Layer 1/3 of of the ground beef mixture, 1/2 of the Monterey Jack cheese, 1/2 of the cottage cheese mixture, and 1/2 of the tortillas in a 9×13 baking dish. Top with 1/2 of the remaining ground beef mixture, the remaining Monterey Jack cheese, remaining cottage cheese mixture, remaining tortillas and remaining ground beef mixture. Sprinkle with the Cheddar Cheese and bake for 30 minutes.