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Green Chili Casserole




Source of Recipe


Betty Crocker Easy Meatless Dishes






Recipe Introduction


For a quick, but lower-fat meatless dinner, serve this spicy casserole with refried beans and a crisp tossed salad.





List of Ingredients



• 12 corn tortillas
  
• 2 cans (4 ounces each) chopped green chilies, undrained
  
• 2 1/2 cups shredded reduced-fat Monterey Jack cheese (10 ounces)
  
• 1 jalapeno chili, seeded and finely chopped, if desired
  
• 1/2 cup shredded sharp Cheddar cheese (2 ounces)
  
• 2 eggs
  
• 3 egg whites
  
• 2 cups skim milk
  
• 1/2 teaspoon salt
  
• Dash of pepper
  
• Salsa
  






Instructions



1. Heat oven to 375. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
   
2. Tear 6 of the tortillas into bite-size pieces; spread in bottom of baking dish. Layer 1 can of the green chilies and half of the Monterey Jack cheese over tortillas. Sprinkle with jalapeno chili. Repeat with remaining tortillas, green chilies and Monterey Jack cheese. Sprinkle with Cheddar cheese.
   
3. Beat eggs, egg whites, milk, salt and pepper until blended; pour slowly over casserole.
   
4. Bake uncovered 45 to 50 minutes or until set and golden brown. Serve with salsa.
   






Final Comments


6 servings.