One of those “wow” dishes. It’s comforting, full of flavor, different than any other casserole you’ve had, and it’s really easy. Could it get any better? When corn is in season, by all means, cut off fresh kernels to use instead of frozen.
2 teaspoons canola oil
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 freshly ground black pepper
1 (16-ounce) can vegetarian refried beans
1 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) shredded colby-Monterey Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups fat-free milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites
How to Make It
Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and onion; cook 6 minutes or until chicken is done, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients (through refried beans) in a bowl.
Arrange half of green chile strips in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; 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.
Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in eggs and egg whites; pour milk mixture over chile strips. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.
This recipe was updated for the November, 2012 25th anniversary issue.
I thought this was absolutely delicious. I followed the recipe exact but added a touch more hot sauce and salt. I'm not sure why so many complaints over the blandness, I thought it was fantastic. My whole family devoured it. I will definitely make this again.
Had high hopes for this one. Prepared as written except, after reading the comments, used 2 cans of whole chiles, and pepperjack cheese (to add some flavor), and didn't add the corn. Found that the bean/cumin mixture overwhelms the dish, and didn't taste the chiles at all. Flavor was OK, but was expecting more "chile rellenos" flavor and was disappointed that it wasn't there. Probably won't make again.
This is a surprisingly tasty dish, I will definetly make again. I too doubled the hot sauce. Next time I will probably use a third can of chili's. The chili's all but disappeared in the dish with just 2 cans. I sprinkled chopped green onion on top for a bit of color & served it with light sour cream & salsa. My husband liked it too.
I was skeptical of this recipe, but it turned out really well. I was cooking for a crowd of nearly 20, so I doubled the recipe twice using 9*13 pans. When making the milk and flour slurry, I cut the milk back just a little bit, which worked just fine. The eggs and milk and flour puff up like a souffle in the oven, and then settle back down - and it's important to let the casserole rest for a few minutes before eating, as the recipe directs. I doubled the hot sauce in the milk mixture, and I always use just a tad more salt for CL recipes, and this was no exception. While it doesn't have a lot of heat, it's got great flavor, and is really filling and unique.
I made this dish back in 1995 when I recieved my Cooking Light magazine in the mail. Yes, it needs more spices. Continue to work with it and it will become a family favorite. I make it a day ahead then reheat it for dinner. For some reason, having the casserole sit for a day makes it so much better.
This recipe needs to be updated to include putting the chicken into the dish.
I can't really decide if I like it or not. I had to add tabasco to my dish to get more heat, and the eggs on top were sort of a strange texture with the chicken and bean mixture. But I kinda liked it. I liked it more than my husband did, but we both agreed we would try it again. I would maybe increase the spices. It did reheat well for leftovers.
This recipe was very easy to whip together, but it was very bland. If I were to make it again, I would double the hot sauce (I usually like food mild, but the 1/8 tsp. was undetectable in the casserole) and add more spices. I think it could definitely use more salt...maybe green onions? tomatoes? olives? Oh, and use 2 cans of chiles...those were also undetectable in the dish.