Easy Lowfat recipe

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Lower-fat Chili Relleno Casserole 1 1/2 cups reduced-fat Mexican cheese blend, shredded 1 cup evaporated skim milk 3/4 cup fat-free egg substitute (or 3 beaten eggs) 6 corn tortillas, torn into 2-inch pieces 2 cans (4 oz. each) chopped mild green chilies 1/2 cup mild chunky salsa 1/4 tsp. salt 2 tbsp. chopped cilantro Fat-free or light sour cream Spray a large deep-dish pie pan, or a deep square baking pan with nonstick cooking spray. In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt. Mix well and pour into pan. Bake at 375 degrees about 30 minutes until set. Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted. Serve with a dollop of sour cream. Serves 6.