2 cups (8 oz) shredded Mexican Blend or Monterey Jack cheese
1 cup low fat sour cream
1 ½ cups fat free milk
½ teaspoon salt
¼ cup sliced green onions
Combine salsa and beans in a bowl. Place one-third of the tortilla strips in a 9 x 13 inch baking dish coated with cooking spray, top tortilla with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with 1/3 of the tortilla strips, 1/3 cheese and the remaining salsa mixture; top with remaining tortilla strips.
Combine sour cream and the next 4 ingredients (through eggs); stir with a whisk. Stir in onions. Pour over tortilla strips, sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.
Preheat oven to 350 degrees
Remove dish from refrigerator, let stand at room temperature for 10 minutes. Cover and bake at 350 for 30 minutes, uncover and bake an additional 15 minutes or until lightly browned.