| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Award winne, Eat-lf mail, Poultry | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Ground chicken |
| 1 | c | Chopped onion |
| 1 3/4 | ts | Ground cumin |
| 1 1/2 | ts | Dried oregano |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 16 | oz | Fat-free refried beans; (1 can) |
| 8 | oz | Whole green chiles; (2 cans) drained, cut lengthwise into quarters |
| 4 | oz | Preshredded colby-Jack cheese, (1 cup) |
| 1 | c | Frozen whole kernel corn; thawed and drained |
| 1/3 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 1/3 | c | Skim milk |
| 1/8 | ts | Hot sauce |
| 2 | Eggs; lightly beaten | |
| 2 | Egg whites |
INSTRUCTIONS
Cook chicken and onion in a nonstick 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-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 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Yield: 6 servings (serving size: 1 [3-1/2-inch] square). This was listed as one of the 10 best recipes in the 10th Anniversary issue of Cooking Light. Cooking Light YEAR: 1997:Apr PAGE 116 NOTES : Cal 277.8, Fat 11.6g, Carb 34.4g, Fib 5.9g, Pro 27.6g, Sod 395mg, CFF 29.6%. Recipe by: Cooking Light, Jan/Feb 1995, page 61 Posted to Digest eat-lf.v097.n235 by Reggie Dwork <reggie@reggie.com> on Sep 17, 1997
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