Chiles Rellenos Casserole

This delicious and comforting casserole is a sure fire hit at any family dinner. Serve with a fruit or vegetable salad for a complete meal. 

2 teaspoons canola oil
1/2 pound ground chicken (or turkey)
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 freshly ground black pepper
1 (16-ounce) can vegetarian refried beans
1 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
Cooking spray
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups fat-free milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

1. Preheat oven to 350 degrees F. Heat a nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. Add chicken and onion, cook 6 or until chicken is done, stirring to crumble.
2. Combine chicken mixture, cumin, oregano, garlic powder, salt, pepper, and refried beans in a bowl.
3. Arrange half of green chile strips on the bottom of a 11 x 7 inch casserole baking dish coated with cooking spray, top with half of cheese. Spoon mounds of chicken/bean mixture onto cheese, and spread gently (leave a 1/4 inch border around edge of dish). Top with corn. Arrange remaining chile strips over corn and top with remaining cheese.
4. Combine flour and salt in a bowl, gradually add milk and hot sauce. Stir with a whisk until blended. Stir in eggs and egg whites. Pour milk mixture over chile strips. Bake at 350 degrees F for 1 hour or until set. Let stand 5 minutes.

Yield: 6 servings

Nutrition Information per Serving: 344 calories, 13.8 g total fat, 5.5 g saturated fat, 23.3 g protein, 31.6 g carbohydrate, 7 g fiber, 107 mg cholesterol

Cooking Light, January 1995 (updated for November 2012 issue)


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