Chili Rellenos Casserole

• 1 c. evaporated skim milk
• 2 Egg Beaters (1/2 c.)
• 1/3 c. flour
• 3 (4 oz.) whole green chiles
• 1/2 lb. nonfat Mozzarella cheese, grated
• 1/2 lb. nonfat Cheddar cheese, grated
• 1 (14 1/2 oz.) can chunky Mexican style stewed tomatoes

1. Preheat oven to 350u0b0.
2. Spray a 1 1/2-quart casserole dish with a nonfat cooking spray.
3. Beat evaporated skim milk, Egg Beaters and flour together until smooth.
4. Split open chiles and rinse to remove seed.
5. Drain chiles on paper towel.
6. Mix cheeses together and reserve 1/2 cup for topping.
7. Alternate layers of chiles, cheese and Egg Beaters mixture in casserole dish.
8. Pour chunky tomatoes over top layer and sprinkle reserved cheese on top.
9. Bake 1 hour or until done in the center.

milk, egg beaters, flour, green chiles, nonfat mozzarella cheese, cheddar cheese, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706927 (may not work)