Chiles Rellenos Casserole
This casserole is an easy and delicious dinner!
Servings: 6 servings
Ingredients
- 8 ounces ground chicken or turkey
- 1 cup chopped onion
- 1¾ teaspoons ground cumin
- 1½ teaspoons dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black 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) shredded Colby Jack cheese, divided
- 1 cup frozen corn, thawed and drained
- ⅓ cup all purpose flour
- ¼ teaspoon salt
- 1⅓ cups nonfat milk
- ⅛ teaspoon Tabasco sauce
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
- chopped red onion and cilantro, for garnish (optional)
Instructions
- 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 (or a 9x9); top with ½ cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a ¼-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with ½ cup cheese.
- Combine flour and ¼ 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 and cilantro sprigs, if desired.
Notes
- Two 4.5-ounce cans of chopped green chiles can be substituted for whole chiles, if desired.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 28g | Protein: 27g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 134mg | Sodium: 1035mg | Potassium: 549mg | Fiber: 5g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 11mg | Calcium: 408mg | Iron: 3mg