Chiles Rellenos Casserole 9/00 #536

Categories:
casserole, Mexican

2 egg whites
1/2 cup evaporated fat free milk
1/6 cup flour
1 1/2 4 oz. can chopped green chilies; drained
8 oz shredded mexican cheese blend
4 oz shredded Jack cheese
1/2 8 oz can tomato sauce

Preheat oven to 350. Spray a 7" square glass baking dish with Pam. In a medium bowl, combine egg whites, milk and flour; beat until well blended. Place half of the chiles in the baking dish. Cover with half of the egg mixture. Mix cheeses together and reserve 1 cup for topping. Sprinkle mixture with 1/2 of remaing cheese. Repeat layers. Pour tomato sauce over top layer of cheese. Bake for 20 minutes. Sprinkle with reserved cheese and bake for an additional 25 minutes or until edges are bubbly and cheese is melted. You could serve this with some hominy that has been warmed up with bacon fat.

Contributor: Pillsbury Book

Yield: 4 servings