Low-Fat Green Chili Casserole

Ingredients

• 4 to 5 cans green chilies found in Mexican section
• 4 egg whites
• 12 can evaporated skim milk
• 2 to 3 c Monterey Jack cheese reduced fat
• 2 to 3 c Cheddar cheese reduced fat
• 1 to 2 small cans tomato sauce

Directions

1. Preheat oven to 350
2. Open cans of green chilies and rinse in colander with water set aside
3. Take egg whites and evaporated milk whisk until just frothy
4. Spray ungreased 8 x 9-inch pan with Pam or other low saturated fat oil
5. Put a layer of chilies then sprinkle mixture of 2 cheeses I use quite a bit
6. Then pour 13 of milk and egg white mixture
7. This mixture does not need to cover the layer
8. Repeat this layering chilies cheese and milk mixture until you are at the top
9. Pour tomato sauce on top to cover
10. Bake until bubbly throughout anywhere from 20 to 30 minutes
11. Take out
12. Serve with salad and bread