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Chiles rellenos casserole Recipe

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This recipe for Chiles rellenos casserole, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Woods
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb ground chicken or turkey
1 c chopped onion
1 3/4 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 c (4 ounces) preshredded colby-Jack cheese
1 c frozen whole kernel corn, thawed and drained
1/3 c all-purpose flour
1/4 tsp salt
1 1/3 c skim milk
1/8 tsp hot sauce
2 eggs, lightly beaten
2 egg whites

Directions:
Directions:
Cook chicken/turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken/turkey mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.

Arrange half of green chile strips in an 11 x 7-inch baking dish; 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. Set aside.

Combine flour and 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 at 350 for 1 hour and 5 minutes or until set; let stand 5 minutes.

Personal Notes:
Personal Notes:
2 4.5 chopped chiles can be substituted fro whole chiles, if desired.

 

 

 

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