Yield: 4 Servings
|12||Fat-free or low-fat tortillas (I used corn) (up to)|
|2 cans||Chopped green chiles (it depends on how much you like chiles) (up to)|
|½||Bag frozen corn|
|1 cup||Fat-free sour cream|
|⅔ cup||Skim milk|
|1 carton||Egg beaters (or other egg substitute equivalent to 2 eggs)|
|1 dash||Cayenne pepper|
|Grated fat-free Cheddar or Jack cheese*|
Date: Tue, 27 Feb 1996 11:34:11 -0500 (EST) From: "Jana L. Wachsler" <wachsler@...> Last night I adapted a recipe that was a staple in our house when I was growing up. It originally came on the back of a package of tortillas. I omitted olives and replaced all the dairy with fat free dairy and it came out great! I also added frozen corn for more nutritional and taste value. I think you may be able to substitute soy products to make it vegan, but I have no idea how it would taste. The prep time is very quick, and it's very easy.
Slice tortillas into one inch strips; divide into 3 piles (4 tortillas each) Mix sour cream, milk, Egg Beaters and cayenne until frothy. In 2 or 3 quart casserole dish, layer ⅓ tortilla strips, ⅓ onions, ⅓ chiles, ⅓ corn, and cheese. Pour ⅓ sour cream mixture over layer. Repeat layers. Cover with aluminium foil and bake in a 325F oven for 40-50 minutes, depending on the depth of your casserole dish.
The original recipe called for 3½ cups of grated cheese--I found this to be too much. I just put a thin layer of cheese on each layer. You can increase or decrease the corn, chiles, and onions depending on your taste.
(Here in S. Florida, the chiles come in small cans; I think they're about 3-4 oz. and it's either El Rio or Ortega brand.) FATFREE DIGEST V96 #57
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .