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1 1/2 c. (6 oz.) Sargento reduced-fat 4-Cheese Mexican shredded
cheese, divided
1 (12 oz.) can evaporated fat-free (skim) milk (you can find this
in the coffee/tea aisle)
3/4 c. (6 oz.) fat-free liquid egg substitute or 3 eggs, beaten
(I used egg whites or Egg Beaters)
6 (7-inch) corn tortillas (I used 8 (5-inch) ones, torn into
2-inch pieces
2 (4 oz.) cans chopped green chilies (you can find these in the
aisle with other Mexican foods)
1/2 c. mild chunky salsa (I used hot!)
1/4 tsp. salt (optional; I used it)
2 Tbsp. chopped cilantro

Optional Ingredients Others Used and Recommended:
black beans
taco meat
taco seasoning
bell peppers
fat-free sour cream (to garnish)

Coat 10-inch deep-dish pie plate or 8-inch square baking dish
with cooking spray. (I used an 11 x 7.5 glass lasagna pan.)

In a large bowl, combine 1 cup cheese (save other 1/2 cup for
later), milk, egg substitute, tortillas, chilies, salsa and, if
desired, salt. Mix well. Pour into prepared dish. Bake at 375 degrees for
30 to 32 minutes or until set. Remove from oven. Sprinkle with
remaining 1/2 cup cheese and cilantro. Bake 1 minute more or until
cheese is melted. Serve with sour cream, if desired. Yields 6
servings (3 points per serving).

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