Chile Rellenos Casserole
From mbelisle 15 years agoIngredients
- 1/2 pound ground chicken shopping list
- 1 cup chopped onion shopping list
- 1 3/4 teaspoons ground cumin shopping list
- 1 1/2 teaspoons dried oregano shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 16 ounces fat-free refried beans -- (1 can) shopping list
- 8 ounces green chiles -- (2 cans) drained & cut lengthwise into quarters shopping list
- 4 ounces shredded Co-Jack cheese -- (1 cup) shopping list
- 1 cup whole kernel corn, frozen -- thawed and drained shopping list
- 1/3 cup all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 1 1/3 cups skim milk shopping list
- 1/8 teaspoon hot sauce shopping list
- 2 egg -- lightly beaten shopping list
- 2 egg whites shopping list
How to make it
- 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 350ยบ 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
The Rating
Reviewed by 3 people-
Sounds very good. This is the kind of thing my family loves. Thanks
dragonwings647 in Duchesne loved it
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