Ingredients
12
corn tortillas (5 or 6 inch)
2
cans (4.5 oz each) chopped green chiles, undrained
2 1/2
cups shredded reduced-fat Monterey Jack cheese (10 oz)
1
jalapeño chile, seeded, finely chopped, if desired
1/2
cup shredded sharp Cheddar cheese (2 oz)
2
eggs
3
egg whites
2
cups fat-free (skim) milk
1/2
teaspoon salt
Dash of pepper
3/4
cup chunky-style salsa
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Tear 6 of the tortillas into bite-size pieces; spread in bottom of baking dish.
Layer 1 can of the green chiles and half of the Monterey Jack cheese over tortillas. Sprinkle with jalapeño chili if desired. Repeat with remaining tortillas, green chiles and Monterey Jack cheese. Sprinkle with Cheddar cheese.
In small bowl, beat eggs, egg whites, milk, salt and pepper until well blended; pour slowly over casserole.
Bake uncovered 45 to 50 minutes or until set and golden brown. Serve with salsa.
