• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chiles Rellenos Casserole

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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


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).

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