Chili Relleno Casserole
Source of Recipe
unknown
Recipe Introduction
Serves: 4
List of Ingredients
1 1/2 c. (6 oz.) mexican blend shredded cheese or taco flavored shredded cheese (I use low fat)
1 can (12 oz.) evaporated skim milk
3/4 c. (6 oz.) liquid egg sub. or 3 eggs, beaten
6 corn tortillas (7" each) torn into 2-inch pieces or low fat corn chips
2 cans (4 oz. each) chopped green chiles
1/2 c. mild chunky salsa (or your favorite)
1/4 t. salt (optional)
2 T. chopped fresh cilantro (2 t. if dried) (may substitute parsley)
Light or fat-free sour cream (optional)Recipe
Coat 8" square baking dish with nonstick cooking spray. In a medium bowl, combine 1 cup cheese, milk, egg sub., tortillas, chiles, salsa and salt, if desired. Mix well; pour into prepared dish.
Bake at 375 degrees 30 to 32 minutes or until set. Remove from oven; sprinkle with remaining 1/2 c. cheese and cilantro. Return to oven; bake 1 minute or until cheese is melted. Serve with sour cream , if desired.
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