Recipe - Chiles Rellenos Casserole

One half pound Ground chicken
1 cup Chopped onion
1 Three fourths teaspoon Ground cumin
1 One half teaspoon Dried oregano
One half teaspoon Garlic powder
One fourth teaspoon Salt
One fourth teaspoon Pepper
16 ounce Fatfree refried beans; (1
can)
8 ounce Whole green chiles; (2 cans)
drained, cut lengthwise
into quarters
4 ounce Preshredded colbyJack
cheese, (1 cup)
1 cup Frozen whole kernel corn;
thawed and drained
1/3 cup Allpurpose flour
One fourth teaspoon Salt
1 1/3 cup Skim milk
1/8 teaspoon Hot sauce
2 Eggs; lightly beaten
2 Egg whites

Cook chicken and onion in a nonstick skillet over mediumhigh 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 7inch baking dish; top with
half of cheese.

Spoon mounds of bean mixture onto cheese, and spread gently, leaving a
1/4inch 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 [31/2inch] square).

This was listed as one of the 10 best recipes in the 10th Anniversary issue
of Cooking Light. Cooking Light YEAR: 1997:Apr PAGE 116

NOTES : Cal 277.8, Fat 11.6g, Carb 34.4g, Fib 5.9g, Pro 27.6g, Sod 395mg,
CFF 29.6%.
Recipe by: Cooking Light, Jan/Feb 1995, page 61

Posted to Digest eatlf.v097.n235 by Reggie Dwork reggie@reggie.com on
Sep 17, 1997