you can use vegan cheese if desired.

makes 4 servings


1 1/2 cups shredded reduced fat 4 cheese mexican cheese, divided

1 can, 12 oz., evaporated skim milk

3/4 cup egg substitute or 3 fresh eggs

six, 7 inch corn tortillas, torn into 2 inch pieces

2 cans, 4 ounces each, chopped green chilies

1/2 cup mild or hot chunky salsa

1/4 tsp salt, optional

2 Tbsp chopped fresh cilantro

light or fat free sour cream, optional


coat 8 inch square baking dish or 10 inch deep dish pie plate with nonstick cooking spray.  in medium bowl, combine 1 cup cheese, milk, eggs, tortillas, chilies, salsa and salt, if desired.  mix well; pour into prepared dish.

bake at 375 degrees for 35 minutes or until set.  remove from oven; sprinkle with remaining 1/2 cup cheese and cilantro.  return to oven; bake 1 minute or until cheese is melted.  serve with sour cream, if desired.