Chili Relleno Bake
Ingredients
- 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican, 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)
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