Chili Relleno Bake

Ingredients

• 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided
• 1 can (12 oz.) evaporated skim milk
• 3/4 cup (6 oz.) Egg Beaters®
• 6 (6-inch) corn tortillas, torn into 2-inch pieces
• 2 cans (4 oz. each) chopped green chilies
• 1/2 cup mild chunky-style salsa
• 1/4 tsp. salt (optional)
• 2 Tbsp. chopped fresh cilantro
• Fat-free or light sour cream (optional)

Directions

1. Coat 10-inch deep dish pie plate or 8x8-inch baking dish with nonstick cooking spray. Combine 1 cup cheese, milk, Egg Beaters, tortillas, chilies, salsa and salt, if desired, in medium bowl; pour into prepared dish.
2. Bake in preheated 375°F oven 35 minutes or until set. Remove from oven; sprinkle with remaining cheese and cilantro. Bake 1 minute more or until cheese is melted. Serve with sour cream, if desired.