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  • Chiles Relleno Casserole

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    Ingredients

    • 1/2 lb grnd chicken
    • 1 c. minced onion
    • 1 3/4 tsp grnd cumin
    • 1 1/2 tsp dry oregano
    • 1/2 tsp garlic pwdr
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 16 ounce fat-free refried beans (1 can)
    • 8 ounce green chiles 2 cans, liquid removed cut lengthwise into quarters
    • 4 ounce lowfat Monterey jack cheese shredded
    • 1 c. frzn whole kernel corn thawed and liquid removed
    • 1/3 c. all-purpose flour
    • 1/4 tsp salt
    • 1 1/3 c. 1% low-fat lowfat milk
    • 1/8 tsp warm sauce
    • 1/2 c. Egg Beaters 99% egg substitute
    • 2 x egg whites

    Directions

    1. Cook chicken and onion in a nonstick skillet over medium-high heat till browned, stirring to crumble. Combine chicken mix, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.
    2. Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese.
    3. Spoon mounds of bean mix onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
    4. Combine flour and salt in a bowl; gradually add in lowfat milk and warm sauce, stirring with a wire whisk till blended. Stir in Large eggs and egg whites; pour over casserole.
    5. Bake at 350 degrees for 1 hour and 5 min or possibly till set; let stand 5 min.
    6. Yield: 6 servings (serving size: 1 [3-1/2-inch] square).
    7. NOTES : This was listed as one of the 10 best recipes in the 10th

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