This is a print preview of "Chiles Rellenos Casserole" recipe.

Chiles Rellenos Casserole Recipe
by Global Cookbook

Chiles Rellenos Casserole
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

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