Chili Relleno Casserole

2 cups of whole green chilies ( 1 large can)
4 corn tortillas, cute in wide strips
1 pound of jack cheese, shredded
1 large tomato, sliced and seeded
2 cups of egg substitute (or 8 eggs)
1/2 cup milk (2%)
1/2 tsp salt, pepper, ground cumin, and garlic powder
1/4 tsp onion salt and paprika

Remove seeds from chilies, if desided. Lay half the chiles in the bottom of a well greased 9 inch sqare dish. Top with half the tortilla strip and half the cheese. Arrange tomato slices on top. Repeat layers using the remaining chilies, tortillas and cheese. Beat together the egg substitiute, milk, salt, pepper, cumin, garlic powder, and onion salt. Pour evenly over casserole.Sprinkle lightly with paprika; cover and chill if made ahead. Bake uncovered in a 350 degrees oven 40 minutes ( allow 1 hour if cold) or until puffy and set in center. Let stand about 10 minutes before cutting into squares or serving. Makes 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user SCRAPMIA3.