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
 * 1/2 cup picante sauce
 * 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
 * 4 7-inch corn or flour tortillas
 * sour cream (optional)
 * vegetable cooking spray or 1 tablespoon melted butter
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

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