Hands-on Time
38 Mins
Total Time
1 Hour 50 Mins
Yield
6 servings (serving size: 1 (3 1/2-inch) square)
Photo: Howard L. Puckett

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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