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Egg & Green Chili Casserole: (Indoors) 30

Egg & Green Chili Casserole:  (Indoors)
2 cans (4 oz. each) chopped green chiles, drained
8 (6-inch) flour tortillas, cut into 1-inch strips
1 package (8 oz.) reduced-fat Monterey Jack cheese, shredded
5 large eggs
4 large egg whites
1 cup skim (nonfat) milk
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Preheat the oven to 350 F. Coat a 2-quart baking dish with nonstick cooking spray. Layer half the chiles in the dish. Top with half the tortilla strips and then half the cheese. Repeat another layer, using the remaining chiles, tortillas and cheese. In a large bowl, beat together the eggs, egg whites, milk, pepper, cumin and garlic powder; pour evenly over the casserole. Bake uncovered, for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving. Serve with salsa, if desired.2