August 7, 2010

Chili Relleno Casserole

1 1/2 cups ( 6oz) Sargento light 4 cheese Mexican
1 (12oz) evaporated skim milk
3/4 cup.(6oz) fat free liquid egg substitute
6 corn tortillas,( 7 inch) torn into 2 inch pieces
2 (4oz.each) cans. chopped green chiles
1/2 c.mild chunky salsa
1/4 tsp. salt
2 T. chopped fresh cilantro
1 tub sour cream

    Coat 10 inch. deep dish pie plate or 8 inch. square baking dish with cooking spray.
In medium bowl, combine 1 cup cheese, milk, egg substitute, tortillas, chiles, salsa and salt.
Mix well; pour into prepared dish.
   Bake at 375 F. 30 to 32 minutes or until set. Remove from oven; sprinkle with remaining 1/2 cup cheese and cilantro. Return to oven; Bake 1 minute or until cheese is melted.
Serve with sour cream.
Makes 4 servings

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