Chili Relleno Bake

Chili Relleno Bake

Ingredients

4 (4.25 oz.) Cans Diced Green Chilies

8 oz. Kraft Fat Free Shredded Mozzarella Cheese

8 oz. Kraft Fat Free Shredded Cheddar Cheese

3/4 Cup Egg Substitute

8 oz. Fat Free Sour Cream

1/4 teaspoon Pepper

Directions

Pre-heat oven to 375 degrees.Spray an 8X8 inch baking dish with non-stick cooking spray. Mix the two cheeses together in a medium bowl.Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. Repeat the layers.

Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies.

Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through. If it starts to brown, cover loosely with foil so it doesn't get too brown. Let stand 3-4 minutes before cutting.

Note: You can cut this into smaller servings and serve as a side dish.

Serves: 4Per Serving: 317 Calories; 5g Fat (14.6% calories from fat); 43g Protein; 23g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 1545mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Fat. WWP: 6 (www.AimeesAdventures.com)

Submitted by Kellie