Chiles Rellenos Casserole

recipe

Yield:

6 servings (serving size: 1 square)

Recipe from

Cooking Light

Nutritional Information

Calories 340
Caloriesfromfat 26 %
Fat 9.8 g
Satfat 4.8 g
Protein 26.1 g
Carbohydrate 38 g
Fiber 5.4 g
Cholesterol 117 mg
Iron 3.9 mg
Sodium 890 mg
Calcium 232 mg

Ingredients

1/2 pound ground turkey or 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
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
Vegetable cooking spray
1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
1 cup frozen whole kernel corn, 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 eggs, lightly beaten
2 egg whites

Preparation

Cook ground turkey and onion in a nonstick skillet over medium-high heat until turkey is browned, stirring until it crumbles. Remove from heat; add cumin and next 5 ingredients to skillet. Stir well, and set mixture aside.

Arrange half of green chile quarters in an 11- x 7- x 1-1/2-inch baking dish coated with cooking spray; top with half of cheese. Spoon bean mixture in mounds 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 1/4 teaspoon 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, uncovered, at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Cut into squares to serve.

July 2010
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