Lower Fat Chiles (Chiles) Rellenos Casserole

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!

• Ready In: 40 mins
• Serves: 6

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.