PUFFY CHILES RELLENOS CASSEROLE

Puffy Chiles Rellenos Casserole image

Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

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Ingredients

4 cans (7 ounces each) whole green chiles, drained
8 flour tortillas (6 inches), cut into 1-inch strips
2 cups shredded part-skim mozzarella cheese
2 cups shredded reduced-fat cheddar cheese
3 cups egg substitute
3/4 cup fat-free milk
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon paprika
1 cup salsa

Steps:

Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.

Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges