Chiles Rellenos Casserole


4 egg whites

1 cup evaporated fat-free milk

1/3 cup all purpose flour

3 ( 4 oz) cans whole green chiles, drained

8 oz ( 2 cups) shredded Mexican cheese blend

8 oz ( 2 cups) shredded Monterey Jack cheese

1 ( 8 oz) can tomato sauce


Heat oven to 350. Combine egg whites, milk and flour. Beat until well blended. Place half of the chiles in sprayed baking dish. Cover with half of the egg mixture. Reserve 1/2 cup of each cheese for topping. Sprinkle mixture with half of each remaining cheese. Repeat layers. Pour tomato sauce over top layer of cheese.Bake 350 for 20 minutes. Sprinkle with reserved cheese. Bake an additional 25-30 minutes or until edges are bubbly and cheese is melted.