Lower Fat Chiles (Chiles) Rellenos Casserole |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results! Ingredients:
1 1/2 cups reduced-fat mexican cheese blend, shredded (sargento's is one brand) |
1 cup evaporated skim milk |
3/4 cup fat free egg substitute or 3 beaten eggs |
6 corn tortillas, torn into 2 inch pieces |
2 (4 ounce) cans chopped mild green chilies |
1/2 cup mild chunky salsa |
1/4 teaspoon salt |
2 tablespoons chopped cilantro |
fat free sour cream or light sour cream |
Directions:
1. Spray a large deep dish pie pan, or a deep square baking pan with Pam.
2. In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
3. Mix well and pour into pan.
4. Bake at 375 about 30 minutes until set.
5. Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
6. Serve with a dollop of sour cream.
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