1 lg. ripe tomato (1 c.)
4 lg. scallions (1 c. diced)
1 (4 oz.) mild green chilies, chopped & well drained
1/2 c. low-fat cheddar cheese (2 oz.)
1/2 c. grated low-fat Monterey Jack cheese (2 oz.)
6 lg. corn tortillas
1/2 c. milk
Chunky salsa (opt.)

Heat oven to 400 degrees. In medium size bowl, combine tomatoes, scallions, green chilies and grated cheese. Place two tortillas in shallow 9 inch casserole or pie plate to overlap; spoon 1/3 tomato mixture over tortillas. Repeat procedure with remaining tortillas and tomato mixture.