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.