CHILI RELLENO CASSEROLE

1 1/2 cups (6 oz.) Sargento light 4 cheese mexican shredded cheese
1 can (12 oz.) evaporated skim milk
3/4 cup (6 oz.) fat free liquid egg substitute or 3 eggs, beaten
6 (7 inch) corn tortillas, torn into 2 inch pieces
2 cans(4 oz. each) chopped green chilies
1/2 cup mild chunky salsa
1/4 tsp. salt (optional)
2 tablespoons chopped fresh cilantro
fat free sour cream of plain yogurt

Coat 10 inch deep dish pie plate or 8 inch square baking dish with nonstick cooking spray. In medium bowl, combine 1 cup cheese, milk, egg substitute, tortillas, chilies, salsa and salt, if desired. Mix well; pour into dish.

Bake at 375 degrees 30 - 32 mintutes or until set. Remove from oven; sprinkle with remaining 1/2 cup cheese and cilantro. Return to oven and bake until cheese is melted. Serve with sour cream or yogurt.

This is a little eggy. I think it, actually, tastes better for breakfast.

Serves: 4
calories: 310
fat: 8 grams

recipe from the Light Cooking cookbook