Chiles rellenos casserole i

6 servings

Ingredients

Quantity Ingredient
½ pounds Ground chicken
1 cup Chopped onion
1¾ teaspoon Ground cumin
1½ teaspoon Dried oregano
½ teaspoon Garlic powder
¼ teaspoon Salt
¼ teaspoon Ground pepper
1 can Fat-free refried beans
(16 ounce can)
2 cans Whole green chilies (4-oz cans). drained and cut into quarters, lengthwise
1 cup Colby-jack cheese, shredded
(4 ounces)
1 cup Frozen whole kernal corn, thawed and drained
⅓ cup All-purpose flour
¼ teaspoon Salt
1⅓ cup Skim milk
⅛ teaspoon Hot sauce (or to taste)
2 Egg whites
2 Eggs, lightly beaten

Directions

Cook the chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble the chicken. Combine the chicken mixture with the cumin, oregano, garlic powder, salt, pepper and refried beans in a bowl. Stir well and set aside. Arrange half of the green chile strips in an 11 x 7-inch baking dish and top with half of the cheese. Spoon the bean mixture onto the cheese and spread gently, leaving a ¼-inch border around the edge of the dish. Top with the corn. Arrange the remaining chile strips over the corn and top with the remaining cheese. Set aside. Combine the flour and salt in a bowl and gradually add the milk and hot sauce, stirring with a wire whisk until blended. Stir in the eggs and egg whites, then pour over the casserole. Bake at 350F for 1 hour and 5 minutes, until set. Let stand for 5 minutes before serving. Makes 6 servings (3½-inch square). Calories 292 (29% from Fat); Protein 23.3 g; Fat 9½ g (sat 4⅗ g, mono 2.9 g, poly 1g); Carbohydrate 29.3 g; Fiber 5⅕ g; Iron 3/7 mg; Cholesterol 118 mg; Sodium 640 mg; Calcium 242 mg. [Cover-Ups; Recipes by L. Alyson Moreland] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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