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Make a white sauce by mixing cottage cheese, cooking cream, milk and parmesan cheese.
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Season with salt, pepper and nutmeg.
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Combine 1 cup of enchilada sauce with shredded chicken.
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Spray a small casserole dish with non-stick spray. Put 1/2 cup remaining enchilada sauce into the dish.
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Place 2 tortillas* onto the sauce. Layer half of the refried beans, half of the chicken mixture, 1/3 of the white sauce and sprinkle with 1 tablespoon shredded cheese.
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Repeat once to make a total of 2 layers.
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Cover the top with 2 tortillas, topped with the remaining enchilada sauce, 1/3 of the white sauce and 1 tablespoon shredded cheese.
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Bake for about 30 minutes. Let stand for 15 minutes before cutting.