Puffy Chile Relleno Casserole

3 cans (7 oz. each) whole green chiles
8 flour torillas (6-inch size), cut into 1" strips
1 lb. grated low fat cheese (mozzarella or cheddar)
3 cups egg substitute (equal to 12 eggs)
3/4 cup skim milk
1/2 tsp. each: pepper, cumin, garlic powder
1/4 tsp. salt (optional)
1 tsp. paprika
salsa (optional)

Preheat oven to 350* degrees. Drain chiles and remove seeds. Spray a 9 x 13 pan with non-stick coating. Lay half the chiles in the pan. Top with half the tortilla strips and then half the cheese. Repeat another layer using remaining chiles, tortillas, and cheese. Beat remaining ingredients (except paprika) and our over casserole. Sprinkle with paprika. Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving. Serve with salsa.

Yield: 8 servings
Calories per serving: 295 Fat: 11 grams