10 6-inch corn tortillas cut into 1-inch strips ()
2 large egg whites
2 large eggs
1 cup milk fat-free
0.3 cup green onions thinly sliced
1 cup cup heavy whipping cream sour low-fat
4 ounces monterrey jack cheese divided reduced-fat
1 cup bottled salsa
0.5 teaspoon salt
Equipment
bowl
oven
whisk
baking pan
Directions
Combine salsa and beans in a bowl.
Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips.
Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions.
Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.
Preheat oven to 35
Remove dish from refrigerator.
Let stand at room temperature 10 minutes. Cover and bake at 350 for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
