Chile Rellenos Casserole.

*Originally posted here, but I altered it quite a bit!

Ingredients:
14 oz. whole green chile peppers, drained
8 oz. reduced fat Mexican-style shredded cheese
2 egg whites + 1 egg
8 oz. fat-free evaporated milk
2 tbsp. flour
1/2 cup skim milk
8 oz. enchilada sauce (or another similar Mexican sauce you like!)
jalepenos
green onions

Prep:
Preheat oven to 350F. Spray an 8X8-inch baking dish with cooking spray.
Cut chilies into one inch chunks, then spread half of the chilies across the bottom of your dish. Sprinkle with half the shredded cheese, then cover with remaining chilies.
Mix egg whites, egg, evaporated milk, milk and flour in a bowl until well-combined. Pour over top of chilies and cheese.
Bake for 30-35 minutes. Remove and pour enchilada sauce over top. Return dish to oven and bake another 15 minutes. Remove, sprinkle with remaining cheese, green onions and jalepenos. Broil just until cheese begins to brown.
Enjoy (tastes especially good with some sour cream on top!).

Serves 4 at 220 calories per serving.