- Calories 344
- Fat 13.8g
- Satfat 5.5g
- Monofat 3.8g
- Polyfat 1.4g
- Protein 23.3g
- Carbohydrate 31.6g
- Fiber 7g
- Cholesterol 107mg
- Iron 2.7mg
- Sodium 655mg
- Calcium 264mg
Chiles Rellenos Casserole
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.
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.
Chef's Notes
This recipe was updated for the November, 2012 25th anniversary issue.
so yummy