Low-Fat Chili Relleno CasseroleFrom pleclare 7 years ago
How to make it
- Preheat oven to 350. Spray a deep11/2 qt. casserole dish with vegetable oil cooking spray.
- Beat evaporated milk,egg whites and flour together until smooth. Split open chilis,and rinse to remove seeds;drain on a paper towel. Mix cheeses together and reserve 1/2c. for the topping. Alternate layers of chilis,cheese and egg mixture in casserol dish. Pour tomsto sauce over top layer and sprinkle with reserved cheeses.
- Bake 1 hour or until set in center.