Red Chile-Cheese Enchiladas

3/4 cup fat-free cottage cheese

2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese

2 tablespoons finely chopped onion

1/8 teaspoon salt

2 cups Red Chile Sauce

Cooking spray

12 (6-inch) corn tortillas

1/2 cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese

Preheat oven to 400°.

Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.

Spread 1/4 cup Red Chile Sauce in bottom of an 8 x 8-inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400° for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.