Chili Relleno Bake

This turned out very well!

Chili Relleno Breakfast Bake
1 c. shredded reduced fat cheddar cheese
12 oz. fat free evaporated milk
3 egg whites
6 , 7″ corn tortillas, torn into 2″ pieces
8 oz chopped green chilies
1/2 cup salsa
2 Tbsp. chopped cilantro

Preheat oven to 350. Spray an 8″ square baking dish with nonstick cooking spray and set aside. In a large bowl, combine cheese, milk, egg whites, tortillas, green chilies, and salsa. Mix well; pour into prepared pan. Bake for 35 minutes or until set. Sprinkle cilantro over the top. Let stand 5 minutes before serving.
Yield: 4 servings. Per serving= 268 Calories; 7g Fat (23.6% calories from fat); 19g Protein; 33g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 706mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 0 Fat.

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