Bitsys Kitchen. Chiles Rellenos Casserole

Chiles Rellenos Casserole
1/2 lb. ground chicken 1 cup chopped onion 1 3/4 tsp. ground cumin 1 1/2 tsp. dried oregano 1/2 tsp. garlic powder 1/4 tsp. salt 1/4 tsp. pepper 16 oz. fat free refried beans 2 (8 oz.) whole green chiles drained cut lengthwise into quarters	4 oz. pre shredded Colby Jack cheese (1 cup) 1 cup frozen whole kernel corn, thawed and drained 1/3 cup all-purpose flour 1/4 tsp. salt 1 1/3 cups skim milk 1/8 tsp. hot sauce 2 eggs, lightly beaten 2 egg whites

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 over casserole.

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

Yield: 6 servings (serving size: 1 [3 1/2-inch] square).