Recipe

Chile Rellenos Casserole Recipe

Add Step-by-Step Photos	Mbelisle / All my dishes 11 months ago A low-fat low-points casserole that the whole family will eat. The recipe calls for ground chicken but ground turkey works well and so does extra-lean ground beef, well drained. I have made this with jalapenos or chipotles in place of the mild green ... More Prep:30m Cook:65m Servings:6	Mbelisle
	spanish

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Ingredients

1/2 pound ground chicken

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

16 ounces fat-free refried beans -- (1 can)

8 ounces green chiles -- (2 cans) drained & cut lengthwise into quarters

4 ounces shredded Co-Jack cheese -- (1 cup)

1 cup whole kernel corn, frozen -- thawed and drained

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cups skim milk

1/8 teaspoon hot sauce

2 egg -- lightly beaten

2 egg whites

Directions

Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble.

Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.

Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese.

Spoon mounds of bean mixture 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.

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended.

Stir in eggs and egg whites; pour overcasserole.

Bake at 350º for 1 hour and 5 minutes or until set; let stand 5 minutes.

This works out to 5 points per serving - 262 calories, 6 g fat, 4 g fibre

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Comments

dragonwings647 11 months ago said:
Sounds very good. This is the kind of thing my family loves. Thanks

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