Makes 6 servings | 4 pts per serving



My rating:

This is an excellent Mexican casserole recipe that I found on the back of the Sargento Reduced Fat 4-Cheese Mexican Shredded Cheese bag. It is very easy to make, delicious, and unbelievably low in points. The servings are also very generous. You can alter the spiciness depending on what type of salsa you use. Enjoy!

Ingredients:

• 1 ½ cups (6 oz.) Sargento Reduced Fat 4-Cheese Mexican Shredded Cheese (divided)
• 1 can (12 oz.) Evaporated fat-free (skim) milk (You can find this in the coffee/tea aisle)
• ¾ cup (6 oz.) fat free liquid egg substitute or 3 eggs, beaten (I use egg whites or eggbeaters)
• 6 (6-inch) corn tortillas, torn into 2-inch pieces (points calculated using Mission brand)
• 2 cans (4 oz. Each) chopped green chilies (You can find these in the aisle w/other Mexican foods)
• ½ cup mild chunky salsa (I used hot!)
• ¼ tsp. Salt (optional) (I used it)
• 2 Tbsp chopped cilantro
  
  Optional Ingredients that others have used and recommended:
  
  
• Black beans
• Taco meat
• Taco Seasoning
• Onions
• Bell peppers
• Fat-free sour cream (to garnish)

Directions:

Coat 10-inch deep dish pie plate or 8-inch square baking dish with nonstick cooking spray. (I used an 11x7.5 glass lasagna pan.)

In a large bowl, combine 1 cup cheese (save other ½ cup for later), milk, egg substitute, tortillas, chilies, salsa, and, if desired, salt. Mix well; pour into prepared dish.

Bake at 375ºF 30-32 minutes or until set. Remove from oven; sprinkle with remaining ½ cup cheese and cilantro. Bake 1 minute more or until cheese is melted. Serve with sour cream, if desired.

Yields: 6 servings (4 points per serving)

Nutritional Information:

Per Serving (excluding optional ingredients): 191 calories, 7 g. fat, 1.5 g. fiber (updated 11/4/07)

Source: Sargento
Photo Credit: Sargento

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