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Chiles Rellenos Casserole

Yield 6 servings (serving size: 1 square)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.