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Ingredients
- 1/2 pound ground turkey
- 1 cup chopped onion
- 1 3/4 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16-ounce) can fat-free refried beans
- 2 (4-ounce) cans whole green chiles drained and cut lengthwise into quarters
- 1 cup (4 ounces) preshredded Colby-Jack cheese divided
- 1 cup frozen whole-kernel corn thawed and drained
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/3 cups skim milk
- 1/8 teaspoon hot sauce
- 2 large eggs lightly beaten
- 2 large egg whites lightly beaten
- Red onion slices (optional)
- Cilantro sprigs (optional)
Preparation
Step 1
Preheat oven to 350º.
Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
Arrange half of green chiles in an 11 × 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
Combine flour and salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over casserole. Bake at 350º for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro sprigs, if desired.