Chili Relleno Casserole

Name: Chili Relleno Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 5 oz 2% mexican shredded cheese; 12 oz evaporated fat free milk; 1 can black beans rinsed & drained; 3/4 c egg whites or 6 lg egg whites; 6 small ultra thin corn tortillas torn into pieces; 1/4 c pico de gallo; 2 Tbsp green chilis; 1/2 c milk chunky salsa; 1 c chopped mushrooms

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

5 oz 2% mexican shredded cheese12 oz evaporated fat free milk1 can black beans, rinsed & drained3/4 c egg whites or 6 lg egg whites6 small ultra thin corn tortillas, torn into pieces1/4 c pico de gallo2 Tbsp green chilis1/2 c milk chunky salsa1 c chopped mushrooms

Directions

1. Coat an 8 inch square baking dish with nonstick cooking spray. In medium bowl, combine 1 c cheese, milk, egg substitute, tortillas, chilies, salsa, beans, mushrooms, pico and salt (optional). Mix well and pour into prepared dish.

2. Bake at 375 F for 30 to 35 minutes or until set. Remove from oven; sprinkle with remaining 1/2 cup cheese and sprinkle with cilantro(optional). Return to oven until cheese is melted. Serve with sour cream if desired. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user RIDGEYMALIA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 264.6
Total Fat: 6.5 g
Cholesterol: 20.4 mg
Sodium: 449.0 mg
Total Carbs: 28.7 g
Dietary Fiber: 5.8 g
Protein: 20.8 g

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