Options

Format:
Include:
PRINT
See more
Mexican Green-Chile Bake

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.

Oxmoor House OCTOBER 2006

  • Yield: 8 servings (serving size: 1/8 of casserole)
  • Cook time:45 Minutes
  • Prep time:15 Minutes
  • Other:10 Minutes

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.

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
advertisement

Go to full version of

Mexican Green-Chile Bake recipe

advertisement