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Chiles Rellenos Casserole Recipe

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This recipe for Chiles Rellenos Casserole, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Meyer
Added: Thursday, October 27, 2005


1/2 lb. ground chicken
1 c. chopped onion
1 3/4 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 16ox can fat-free refried beans
2 4-oz cans whole green chiles, drained and cut lengthwise into quarters
1/2 c. pre-shredded 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

Cook chicken and onion in non-stick skillet over medium-high heat until browned, stirring to crumble. Combine chicken 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 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.

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