3 cans (4oz.) whole green chilies, drained
4 oz. reduced fat Monterrey Jack cheese
1 1/4 cup egg substitute
1/2 cup flower
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded
1 tsp chili powder
2 green onions
1 can enchilada sauce or 1/2 cup salsa
1. Preheat oven to 350 degrees F.
2. Lightly coat and 11'' x 7'' baking dish with cooking spray
3. lay whole green chilies out on a paper towel. Slice Monterrey 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 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. (if the toothpick does not come out clean, that means the casserole is not yet cooked through. Give it a few minutes, and then test again.)
7. Cut into servings and top with salsa, or enchilada sauce. Serve and enjoy!
4 comments:
Where do you get all these recipes from?
How many eggs do we use instead of the egg sustitute?
-I just store a lot of them in my head, some are from my Mom, some are my own version of another recipe.
-Just enough eggs to equal what the recipe calls for.
BTW I think that enchilada sauce is way better on this than salsa.
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