Post by Baking_Bud on Jan 13, 2003 18:10:18 GMT -6
Chile Relleno Casserole (LF)
3 cans (7 oz. each) whole green chilies
8 Fat Free flour tortillas (6-inch size), cut into 1" strips
1 lb. grated low fat cheese (mozzarella or cheddar)
3 cups eggs substitute (equal to 12 eggs)
3/4 cup skim milk
1/2 tsp. each; pepper, cumin, garlic powder
1/4 tsp. salt (optional)
1 tsp. Paprika
salsa (optional)
Preheat oven to 350°F. Drain chiles and remove seeds. Spray a 9X13" pan with non-stick coating. Lay half the chiles in the pan. Top with half the tortillas strips and then half the cheese. Repeat another layer using remaining chiles, tortillas, and cheese. Beat remaining ingredients (except Paprika) and pour over casserole. Sprinkle with paprika. Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving. Serve with salsa.