Chiles Rellenos Casserole

By daiseyduck

Per serving:
262 calories
6 g total fat92g saturated fat)
4 g fiber

Ingredients

• 1/2 pound ground chicken
• 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
• 16 oz. fat-free refried beans - (1 can)
• 8 oz. green chiles-(2 cans) drained and cut lengthwise into quarters
• 4 oz. shredded Co-Jack cheese--(1 cup)
• 1 cup whole kernel corn, frozen--thawed and drained
• 1/3 cup all purpose flour
• 1/4 teaspoon salt
• 1 1/3 cup skim milk
• 1/8 teaspoon hot sauce
• 2 eggs- lightly beaten
• 2 egg whites

Details

Servings 6

Preparation

Step 1

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 mouns of bean mixture onto cheese, top with remaining cheese. Set aside.

Combine flour and salt in a bowl, gradually add milk and hot sauce, stirring with a wir shisk 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.