Rating: 4 stars
23 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 11

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.

L. Alyson Moreland
Recipe by Cooking Light January 1995

Gallery

Credit: Howard L. Puckett

Recipe Summary

hands-on:
38 mins
total:
1 hr 50 mins
Yield:
6 servings (serving size: 1 (3 1/2-inch) square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

344 calories; fat 13.8g; saturated fat 5.5g; mono fat 3.8g; poly fat 1.4g; protein 23.3g; carbohydrates 31.6g; fiber 7g; cholesterol 107mg; iron 2.7mg; sodium 655mg; calcium 264mg.
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