Chili Relleno Casserole

by the G Family
from Virtuous Daughters, January 2010~Volume 9, Number 10

• 3 cans diced green chiles (4 oz. each) (We use only about 3 1/2 oz. total)
• 4 whole wheat tortillas, cut in 1/2 inch strips
• 4 oz. grated mozzarella cheese     
• 4 oz. grated sharp cheddar cheese
• 6 eggs   
  
• 1/2 c. skim milk
• 1/4 tsp. black pepper      
• 1/4 tsp. cumin
• 1/4 tsp. garlic powder      
• 1/4 tsp. salt
• 1 tsp. paprika

               
Preheat oven to 350. Drain chiles. Spray a 9x9 inch baking pan with nonstick cooking spray. Lay half the chiles in the pan. Top with half the tortilla strips and then half the cheese. Repeat another layer using remaining chiles, tortillas, and cheese. Beat remaining ingredients (except paprika) and pour over casserole. Sprinkle with paprika. Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving. Serve with salsa. This can be served as a side dish or a breakfast casserole.