Stacked Rice and Beef Enchilada

Description
Makes 4 servings.

Ingredients

 * 1 small onion, chopped
 * 1 tablespoon butter or margarine
 * 2 cups cooked rice
 * 1 15-ounce can chili with beans
 * ½ cup picante sauce
 * 1½ cups (6 ounces) shredded Monterey jack cheese
 * 4 x 7-inch corn or flour tortillas
 * sour cream (optional)
 * vegetable cooking spray or 1 tablespoon melted butter
 * 2 eggs, beaten
 * 1½ cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions

 * 1) Soak tortillas in hot water to soften.
 * 2) Cook onion in butter in large skillet over medium heat.
 * 3) Stir in rice, chili, picante sauce and cheese; cook until thoroughly heated about 2 to 3 minutes.
 * 4) Place 1 tortilla in bottom of 9-inch round baking dish or pie plate; top with ¼ rice mixture.
 * 5) Repeat layers with tortillas and rice, ending with tortilla. Bake at 350°F for 10 to 15 minutes. Cut into 4 wedges to serve. Serve with dollop of sour cream, if desired.