Low-Fat Green Chili Casserole
Low-Fat Green Chili Casserole is an moderately easy dinner. Made with 4 to 5 cans green chilies (found in mexican section), 4 egg whites, 1/2 can evaporated skim milk, 2 to 3 c. monterey jack cheese (reduced fat) and 2 to 3 c. cheddar cheese (reduced fat), this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Open cans of green chilies and rinse in colander with water; set aside.
Take egg whites and evaporated milk; whisk until just frothy.
Spray ungreased 8 x 9-inch pan with Pam or other low saturated fat oil.
Put a layer of chilies, then sprinkle mixture of 2 cheeses (I use quite a bit).
Then pour 1/3 of milk and egg white mixture.
This mixture does not need to cover the layer.
Repeat this layering (chilies, cheese and milk mixture) until you are at the top.
Pour tomato sauce on top to cover.
Bake until bubbly throughout, anywhere from 20 to 30 minutes.
Take out.
Serve with salad and bread.
π· Perfect Pairings
Complete your meal with these
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