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
Set the oven to 375 degrees Fahrenheit. Lightly spray nonstick cooking spray in a rectangular 2-quart baking dish. By hand, roughly crush the chips, then distribute half of them to the baking dish's bottom.
In a big bowl, add the egg whites, eggs, milk, pepper, ancho powder, and. Pour the mixture into the pan after adding the chopped cilantro, diced chilies, and 1/4 cup each of the Cheddar and pepper jack cheeses. Over the egg mixture, scatter the remaining chips. Bake for 20 to 25 minutes, or until the center of the dish is slightly loose but the borders are set.
Add the remaining 1/4 cup of each cheese, then bake for another 10 minutes, or until the cheeses are melted and the casserole is set in the middle. Observe for ten minutes. Serve with the salsa and, if desired, sour cream. Add entire cilantro leaves as a garnish.