Mexican Green-Chile Bake

This cheesy casserole can be thrown together in about 15 minutes, giving you time to do other things while it bakes. Try it topped with salsa and reduced-fat sour cream or with chopped fresh cilantro and tomatoes.

Yield: 8 servings (serving size: 1/8 of casserole)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 31%
  • Fat: 5.6g
  • Saturated fat: 3.3g
  • Protein: 13.7g
  • Carbohydrate: 17g
  • Fiber: 1.6g
  • Cholesterol: 18mg
  • Iron: 1.1mg
  • Sodium: 664mg
  • Calcium: 304mg

Ingredients

  • 8 (5-inch) corn tortillas, torn into small pieces
  • 3 cups fat-free milk
  • 1 1/4 cups egg substitute
  • 2 (4.5-ounce) cans chopped green chiles, drained
  • 1 (7-ounce) can jalapeño peppers, drained and finely chopped
  • 1 1/2 cups (6 ounces) shredded 2% reduced-fat sharp Cheddar cheese
  • 1/2 teaspoon salt
  • Cooking spray

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine first 7 ingredients in a bowl; stir well. Pour egg mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 45 minutes or until set. Let stand 10 minutes before serving.
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