Chiles Rellenos Casserole

By deanarrca

Ingredients

• 12 ounces boneless skinless chicken breast halves, about 2 large
• 1 cup chopped onions
• chili powder, to taste
• salt and pepper, to taste
• 16 ounces refried beans, fat free canned
• 8 ounces chili peppers, canned or fresh, chopped
• 4 ounces Light Cheddar Cheese Jalapeno 50% less Fat, (1cup)
• 1 cup frozen corn kernels, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups skim milk
• 1/8 teaspoon hot sauce or cayenne pepper
• 2 eggs, lightly beaten
• 2 egg whites

Details

Servings 6

Preparation

Step 1

Cook chicken in skillet or grill on indoor grill to done. Chop or dice up.

Saute onion in a nonstick skillet over medium-high heat .Combine chicken and sauteed onion mixture, chili powder and salt and pepper, and next beans in a bowl. Stir well, and set aside.

Arrange half of green chile 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 chiles 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).