Chiles Rellenos Casserole

Recipe Ingredients

1/2 lb	227g / 8oz	Ground chicken
1 cup	62g / 2.2oz	Chopped onion
1 3/4 teaspoons	8.8ml	Ground cumin
1 1/2 teaspoons	7.5ml	Dried oregano
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
16 oz	454g	Fat-free refried beans - (1 can)
1		Green chiles - (2 cans) drained
		Cut lengthwise into quarters
4 oz	113g	Colby-jack cheese, shredded - (1 cup)
1 cup	62g / 2.2oz	Frozen whole kernel corn - thawed and drained
1/3 cup	20g / 0.7oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1 1/3 cups	315ml	Skim milk
1/8 teaspoon	0.6ml	Hot sauce
2		Eggs - lightly beaten
2		Egg whites

Recipe Instructions

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).

Source:
Cooking Light, Jan/Feb 1995, page 61

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