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
More From Oxmoor House
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. Preheat oven to 400°.
- 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.
Mexican Green-Chile Bake Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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Mexican Stuffed Poblanos
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Sweet Potato Chile Mac
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Mexican Braid
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