Southwestern Lasagna (with No Noodles)

Total Time: 8 hrs Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 lbs roast
• 1 medium onion, diced
• 15 ounces enchilada sauce
• 14 1/2 ounces diced tomatoes, undrained
• salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup cottage cheese
• 1/2 lb grated monterey jack cheese
• 8 corn tortillas, halved
• 1/2 cup shredded cheddar cheese

Recipe

• 1 put roast and onions in a crock pot, cook on low heat for 6 - 8 hours.
• 2 shred the roast.
• 3 preheat oven to 350.
• 4 in a large pan combine roast and onions with enchilada sauce, tomatoes, salt, garlic powder and pepper and bring to a boil.
• 5 reduce heat and simmer uncovered for 20 minutes.
• 6 spread 1/3 of the meat sauce in the bottom of a 9x13 baking dish.
• 7 top with 1/2 of the monterey jack cheese, 1/2 of the cottage cheese and 1/2 of the tortillas.
• 8 repeat layers, topping last layer with meat sauce.
• 9 sprinkle with cheddar cheese.
• 10 cover and bake for 20 minutes.
• 11 uncover and bake for additional 10 minutes.
• 12 let sit for 5 or 10 minutes before serving.