Chiles Rellenos Casserole

Easy and so yummy.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1⁄2 lb ground chicken
• 1  cup  chopped onion
• 1 3⁄4 teaspoons cumin
• 1 1⁄2 teaspoons oregano
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (16 ounce) can  fat-free refried beans
• 2 (4 ounce) cans whole green chilies
• 1  cup colby-monterey jack cheese
• 1  cup corn, drained
• 1⁄3 cup flour
• 1⁄4 teaspoon salt
• 1 1⁄3 cups skim milk
• 1⁄8 teaspoon  hot sauce
• 2  eggs, lightly beaten
• 2  egg whites

Directions

1. Cook the chicken and onion in a non-stick pan over medium high heat until brown.
2. Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
3. Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish.
4. Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
5. Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
6. Mix the flour and salt in a bowl.
7. Add milk and hot sauce.
8. Stir in eggs and whites.
9. Pour this mixture over the top of the casserole.
10. Bake at 350 degrees for 1 hour or until set.
11. Let cool for 5 minutes before cutting and serving.