Chiles Rellenos Casserole

Recipe By :Cooking Light, Jan/Feb 1995, page 61

5 Points Per Serving

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

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.

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

Per serving: 262 calories, 6g total fat (2g saturated fat), 4g fiber

US Points: 5

UK Points: 4.5

Shared by: Lissa in southern California