| 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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