Chili Relleno Breakfast Bake

1 1/2 cups reduced fat 4 cheese Mexican Shredded Cheese (fat free if Core)

12 oz. fat free evaporated milk

3/4 cup egg substitute

6, 7" corn tortillas, torn into 2" pieces

8 oz chopped green chilies

1/2 cup salsa

1/4 tsp. salt

2 Tbsp. chopped cilantro

Preheat oven to 350.  Spray an 8" square baking dish with nonstick cooking spray and set aside.  In a large bowl, combine 1 cup cheese, milk, egg substitute, tortillas, green chilies, salsa and salt.  Mix well; pour into prepared pan.  Bake for 35 minutes or until set.  Remove from oven and sprinkle the remaining 1/2 cup cheese and cilantro over the top.  Bake 1 minutes more or until cheese is melted.  Let stand 5 minutes before serving.

Makes 6 servings @ 4 points or Core + 1 point