Puffy Chile Rellenos Casserole - cooking recipe

Ingredients

6 (4 ounce) cans whole green chilies, drained
8 flour tortillas, cut into 1 inch strips
2 cups part-skim mozzarella cheese, shredded
2 cups reduced-fat cheddar cheese, shredded
3 cups egg substitute
3/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon paprika
1 cup salsa

Preparation

Cut along one side of each chile and lay flat.
Coat a 13x9x3 inch baking dish with non stick cooking spray.
Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers.
In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika.
Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean.
Let stand for 10 minutes before cutting.
Serve with salsa.