Cooking spray
3-4 flour tortillas, (6-inch) fat free, torn into pieces
1 (6 oz) package cooked Fajita chicken breast strips, chopped
2 (4 oz )cans chopped green chilies
1 cup plus 2 tablespoons chopped green onions, divided
1 (16 oz) jar prepared salsa
2 cups shredded sharp Cheddar cheese or Mexican cheese blend
8 eggs, lightly beaten
1/2 cup skim milk
2 tablespoons flour
1/2 cup reduced fat sour cream, optional

Pre-heat oven to 350°F. Evenly coat a 2-quart baking dish with cooking spray. Place torn tortillas in the bottom of dish. Sprinkle chicken, chilies and 1 cup onions on top of tortillas. Spread salsa as the next layer and sprinkle with cheese. In a large bowl, beat together eggs, milk and flour. Pour evenly into baking dish. Bake for 35-40 minutes until golden and puffy and center reaches 160°F. Cool 10 to 15 minutes before cutting. Top with sour cream and reserved 2 tablespoons green onions, if desired.

**May use smaller casserole dishes if desired, but test for internal temperature to assure doneness.

APPROXIMATE NUTRIENT CONTENT PER SERVING (per serving of 1/7 of recipe):
306 calories; 23 gm protein; 14 gm fat; 19 gm carbohydrate; 329 mg calcium; 1,158 mg sodium; 277 mg cholesterol.

Recipe Source: American Egg Board