Chili Relleno Bake
INGREDIENTS
- 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided
- 1 can (12 oz.) evaporated skim milk
- 3/4 cup (6 oz.) Egg Beaters®
- 6 (6-inch) corn tortillas, torn into 2-inch pieces
- 2 cans (4 oz. each) chopped green chilies
- 1/2 cup mild chunky-style salsa
- 1/4 tsp. salt (optional)
- 2 Tbsp. chopped fresh cilantro
- Fat-free or light sour cream (optional)
DIRECTIONS
- 1
Coat 10-inch deep dish pie plate or 8x8-inch baking dish with nonstick cooking spray. Combine 1 cup cheese, milk, Egg Beaters, tortillas, chilies, salsa and salt, if desired, in medium bowl; pour into prepared dish.
- 2
Bake in preheated 375°F oven 35 minutes or until set. Remove from oven; sprinkle with remaining cheese and cilantro. Bake 1 minute more or until cheese is melted. Serve with sour cream, if desired.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 348
Total Fat 13.3g
Saturated Fat 6.6g
Trans Fat 2.6g
Polyunsaturated Fat 1.4g
Cholesterol 169mg
Sodium 705mg
Carbohydrates 35g
Protein 26g
Dietary Fiber 4g
Vitamin A 241%
Vitamin C 139%
Calcium 665%
Iron 2%
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