Chile Relleno Casserole
|Evaporated skim milk||1 Cup (16 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Canned whole green chilies||12 Ounce (Three 4 Ounce Cans)|
|Non fat mozzarella cheese||1⁄2 Pound, grated|
|Non fat cheddar cheese||1⁄2 Pound, grated|
|Canned mexican style stewed tomatoes||14 1⁄2 Ounce (1 can, chunky,Del Monte)|
Preheat oven to 350° F.
Spray a 1 1/2 qt.size casserole dish with a non-fat cooking spray.
Beat evaporated skim milk, Egg Beaters, and flour together until smooth.
Split open chiles, and rinse to remove seeds.
Drain chiles on a paper towel.
Mix cheeses together and reserve one-half cup for topping.
Alternate layers of chiles, cheese, and Egg Beaters mixture in casserole dish.
Pour chunky tomato sauce over top layer and sprinkle reserved cheese on top.
Bake one hour or until done in the center.