Chiles Rellenos Casserole

• Meat

  • 1/2 lb Ground chicken or turkey

• Produce

  • 1 Cilantro, sprigs
  • 1 cup Corn, frozen whole kernel
  • 1/2 tsp Garlic powder
  • 2 4-ounce cans Green chiles, whole
  • 1 cup Onion
  • 1 1/2 tsp Oregano, dried
  • 1 Red onion, slices

• Refrigerated

  • 2 Egg whites, large
  • 2 Eggs, large

• Canned Goods

  • 1 16-ounce can Refried beans, fat free

• Condiments

  • 1/8 tsp Tabasco sauce

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 3/4 tsp Cumin, ground

• Dairy

  • 1 1/3 cups Milk, nonfat
  • 1 cup Pre-shredded colby-jack cheese

Found on recipegirl.com

Ingredients

• 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 pepper
• One 16-ounce can fat-free refried beans
• Two 4-ounce cans whole green chiles, drained and cut lengthwise into quarters
• 1 cup (4 ounces) pre-shredded colby-Jack cheese, divided
• 1 cup frozen whole-kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups nonfat milk
• 1/8 teaspoon tabasco sauce
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• red onion slices, optional
• cilantro sprigs, optional

Directions

• Preheat oven to 350°F. Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside. Arrange half of green chiles in an 11x7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese. Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended. Pour over casserole. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro sprigs, if desired.