1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1/2 cup shredded sharp Cheddar cheese, about 2 ounces
1/2 cup shredded pepper jack cheese, about 2 ounces
1/2 cup prepared green salsa verde
Reduced-fat sour cream, optional
Preheat the oven to 375 degrees Fahrenheit. Using nonstick cooking spray, lightly coat a rectangle 2-quart baking dish. Crush the chips coarsely by hand and spread half of them in the baking dish's bottom.
In a large mixing bowl, whisk together the egg whites, eggs, milk, ancho powder, and pepper until well blended. Fill the pan with the chopped chilies, chopped cilantro, and 1/4 cup each of Cheddar and pepper jack cheeses. Over the egg mixture, scatter the remaining chips. Bake for 20 to 25 minutes, or until the casserole is set around the edges but still a bit loose in the center.
Continue to bake for another 10 minutes, or until the cheeses are melted and the casserole is set in the center. Allow 10 minutes for cooling. Serve with salsa and, if desired, sour cream. Serve with entire cilantro leaves on top.