Tried and true-Enchilada Casserole

I've made this recipe many times, and it is always good.  It is from my tried and true church cookbook from the Most Holy Trinity Parish, 1991.  This recipe was written vegetarian style, but I add ground hamburger or ground turkey.  I have made it the night before and put it in the oven the next day.  When I do this, I cook it in the oven for 45 min.

Enchilada Casserole


1 onion, chopped
1 clove garlic, minced
1 green pepper, chopped
1/2 c. mushrooms, sliced (I don't put this in)
2-3 c. tomato sauce
2 T. chili powder
1 T. cumin
2 cans chili hot beans (I used ground hamburger or ground turkey_
1/2 c. low-fat yogurt
1 c low-fat cottage cheese
8 corn tortillas (i used flour)
1/2 c. grated mozzarella cheese

(I start with browning the meat and then add the rest to saute)  Saute the onion, garlic, green pepper and mushrooms.  Add tomato sauce, chili powder, beans and cumin.  Heat through.  Stir yogurt and cottage cheese together.  Spray 1 1 /2 quart casserole with pam.  Layer tortillas (2 per layer), sauce, mozzarella cheese and yogurt mixtures, repeating until ingredients are used.   Bake at 350 for 20 min.