Title: 286262 Low-Fat Chile Relleno Casserole
Categories: Lowfat Casserole
Yield: 1 Servings
| 1 1/2 | c | Evaporated skim milk |
| 6 | | Egg whites |
| 1/2 | c | All-purpose flour |
| 3 | | (7 oz.) whole can chilies |
| 1/2 | lb | Low fat Jack cheese, grated |
| 1/2 | lb | Low fat sharp cheddar cheese, grated |
| 8 | oz | Tomato sauce |
Preheat oven to 350 degrees. Spray casserole dish (9x13) with vegetable
oil cooking spray. Beat evaporated skim milk, egg whites and flour
together until smooth. Split open chilies and rinse to remove seeds. Drain
on paper towel. Mix cheeses together and reserve 1/2 cup for topping.
Alternate layers of chiles, cheese and egg mixture in casserole dish. Pour
tomato sauce over top layer and sprinkle with reserved cheese. Bake 1 hour
or until done in center. Calories per serving: 216; Fat (g) 6.1; Percentage
of calories from fat: 25%.