Contributed By: itsredcandy
Quick & Healthy Recipes and Ideas
© Brenda J. Ponichtera, RD Reprinted with permission from Quick & Healthy Low-fat, Carb Conscious Cooking - 2nd edition or Quick & Healthy Volume II (ScaleDown Publishing, Inc.). Available at local bookstores and from the publisher, ScaleDown Publishing, Inc., 1519 Hermits Way, The Dalles, OR 97058. Phone: 541-296-5859 • Fax: 541-296-1875 • E-mail: scaledwn@gorge.net • www.quickandhealthy.net •
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree
Ingredients
3 cans (7 oz. each) whole green chilies
8 Flour tortillas (6-inch size - I use fat free), cut into 1" strips
1 lb. Grated low fat cheese (mozzarella or cheddar)
3 cups Eggs substitute (equal to 12 eggs)
3/4 cup Skim milk
1/2 tsp. Each; pepper, cumin, garlic powder
1/4 tsp. Salt (optional)
1 tsp. Paprika
Salsa (optional)
Preparation
Preheat oven to 350°F. Drain chiles and remove seeds. Spray a 9X13" pan with non-stick coating. Lay half the chiles in the pan. Top with half the tortillas strips and then half the cheese. Repeat another layer using remaining chiles, tortillas, and cheese. Beat remaining ingredients (except Paprika) and pour over casserole. 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.
Cook's Notes
34% calories from fat
Nutrition Information
Calories: 295
;
Total Fat: 11 grams