Green Chili Casserole
Time needed
10 min
preparation
+
50 min
cooking
Ingredients
- 12 corn tortillas (5 or 6 inch)
- 2 cans (4.5 oz. each) chopped green chilies, undrained
- 2 1/2 C. shredded reduced-fat Monterey Jack cheese
- 1 jalapeno chili, seeded, finely chopped, if desired
- 1/2 C. shredded sharp Cheddar cheese
- 2 eggs
- 3 egg whites
- 2 C. fat-free (skim) milk
- 1/2 tsp. salt
- dash of pepper
- 3/4 C. chunky-style salsa
Directions
Heat oven to 375 degrees. Spray 13 X 9-inch glass baking dish with cooking spray. Tear 6 corn tortillas into bite-size pieces; spread in bottom of baking dish. Layer 1 can of green chilies and half of the Monterey Jack cheese over tortillas. Sprinkle with jalapeno chili if desired. Repeat with remaining tortillas, green chilies and Monterey Jack cheese. Sprinkle with Cheddar cheese. In small bowl, beat eggs, egg whites, milk, salt and pepper until well blended; pour slowly over casserole. Bake uncovered 45 to 50 minutes or until set and golden brown. Serve with salsa.
