Chiles Rellenos Casserole

6 Servings

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Chiles Rellenos Casserole Ingredients

1/2 lb Ground chicken	4 oz Preshredded colby-Jack
1 c Chopped onion	1 c Frozen whole kernel corn;
1 3/4 ts Ground cumin	1/3 c All-purpose flour
1 1/2 ts Dried oregano	1/4 ts Salt
1/2 ts Garlic powder	1 1/3 c Skim milk
1/4 ts Salt	1/8 ts Hot sauce
1/4 ts Pepper	2 Eggs; lightly beaten
16 oz Fat-free refried beans; (1	2 Egg whites
8 oz Whole green chiles; (2 cans)

Instructions for Chiles Rellenos Casserole

Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside. Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Yield: 6 servings (serving size: 1 [3-1/2-inch] square). This was listed as one of the 10 best recipes in the 10th Anniversary issue of Cooking Light. Cooking Light YEAR: 1997:Apr PAGE 116 NOTES : Cal 277.8, Fat 11.6g, Carb 34.4g, Fib 5.9g, Pro 27.6g, Sod 395mg, CFF 29.6%. Recipe by: Cooking Light, Jan/Feb 1995, page 61 Posted to Digest eat-lf.v097.n235 by Reggie Dwork on Sep 17, 1997

Main Ingredient: ChickenCuisine: Uncategorized