3 (7oz) cans Whole Green Chiles
\n8 6″ Flour Tortillas, cut into 1″ strips
\n1 lb. grated low fat Cheese (cheddar or mozzarella or jack)
\n3 C. Egg Substitute
\n3\/4 C. Skim Milk
\n1\/2 tsp. Pepper
\n1\/2 tsp. Cumin
\n1\/2 tsp. Garlic Powder
\n1 tsp. Paprika
\nSalsa, on side<\/p>\n
Preheat oven to 350 degrees. Drain chiles and remove seeds. Spray 9×13 pan with nonstick coating. Lay half chiles in pan and top with half the tortilla strips and half the cheese. Repeat layers. Beat egg substitute, milk, pepper, cumin and garlic powder. Pour over casserole and 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 on the side<\/p>\n
Yield: 8 servings
\nCalories: 295
\nFat: 11g
\nFiber: 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 (7oz) cans Whole Green Chiles 8 6″ Flour Tortillas, cut into 1″ strips 1 lb. grated low fat Cheese (cheddar or mozzarella or jack) 3 C. Egg Substitute 3\/4 C. Skim Milk 1\/2 tsp. Pepper 1\/2 tsp. Cumin 1\/2 tsp. Garlic Powder 1 tsp. Paprika Salsa, on side Preheat oven to 350 degrees. Drain chiles and remove seeds. Spray 9×13 pan with nonstick coating. Lay half chiles in pan and top with half the tortilla strips and half the…<\/p>\n