Ingredients
4 cans (7 ounces each) whole green chiles, drained8 flour tortillas (6 inches), cut into 1-inch strips2 cups shredded part-skim mozzarella cheese2 cups shredded reduced-fat cheddar cheese3 cups egg substitute3/4 cup fat-free milk1/2 teaspoon garlic powder1/2 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon salt1 teaspoon paprika1 cup salsa
Preparation
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.
