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  • Chiles Rellenos Casserole

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    Chiles Rellenos Casserole
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    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
    • 1 can fat-free refried beans (16 0z)
    • 2 can green chiles whole, liquid removed and cut lenthwise into quarters (4 ounce)
    • 1 c. colby cheese grated
    • 1 c. corn
    • 1/3 c. all-purpose flour
    • 1 1/3 c. skim lowfat milk
    • 1/4 tsp salt
    • 1 1/3 c. skim lowfat milk
    • 1/8 tsp warm sauce (not nearly sufficient, I use almost 1/2 tsp)
    • 2 x Large eggs lightly beaten
    • 2 x egg whites

    Directions

    1. This rates**** with my husband.
    2. Cook chicken adn onion in non-stick 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.
    3. Arrange half of green chile strips in an 11 x 7 inch baking dish; top with half of cheese. Spoon mounds of bean mix onto cheese, and spread gently, leaving a 1/4 inch border around edge of dish; top with corn.
    4. Arrange remaining chile strips over corn; top with remaining cheese and setaside.
    5. Combine flour and salt in a bowl; gradually add in lowfat milk and warm sauce, stirringwith a wire whisk till blended. Stir in Large eggs and egg whites; pour over casserole. Bake at 350 degrees for 1 hour and 5 min or possibly till set; let stand for 5 min.
    6. 6 servings

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