Chili Rellenos Casserole

3 cans (4 oz) whole green chilies, drained
4 oz reduced fat Monterey jack cheese
1 1/4 c. egg substitute
1/2 c flour
1/2 c skim milk
1/2 c reduced fat cheddar cheese, shredded
1 tsp. chili powder
2 green onions, sliced
1/2 c salsa
reduced fat sour cream

Makes 4 servings

1. Preheat over to 350 F

2. Lightly coat an 11" x 7" baking dish with cooking spray.

3. Lay whole green chilies out on paper towels. Slice Monterey jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.

4. In a medium mixing bowl, whisk together egg substitute, flour and milk. Pour egg mixture over chilies in baking dish.

5. Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.

6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out "clean."

7. Cut into 4 portions and top with salsa and sour cream if desired. Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user BEACHDOG1.