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:
Spray a large deep dish pie pan, or a deep square baking pan with Pam.
In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
Mix well and pour into pan.
Bake at 375 about 30 minutes until set.
Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
Serve with a dollop of sour cream.
Servings: 6
Time preparation: 5 min.
Time total: 40 min.