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Chili Rellenos Casserole Recipe
1 pound ground chicken (I've used ground beef, cooked and shredded chicken, left this out entirely)
1 cup chopped onion
1 T cumin
1.5 t oregano
1/2 t garlic powder
1/4 t salt
1/4 t pepper
16 oz can refried beans (FF)
2 cans whole green chiles drained and cut into quarters lengthwise
1 cup shredded cheese
1 cup frozen whole kernel corn
1/3 cup all purpose flour
1/4 t salt
1 1/3 cups skim milk
1/8 t hot sauce (i use more)
2 eggs, lightly beaten
2 egg whites
Cook onion and turkey until browned. Add next 6 ingredients. Stir well, and set aside.
Arrange half of chiles in an 11x7" dish coated with cooking spray. Top with half of cheese. Spoon bean mixture in mounds onto cheese, and spread gently, leaving a 1/4" boarder 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 a whisk until blended. Stir in eggs and whites; pour over casserole. Bake, uncovered, at 350°F for 1 hour and 5 minutes or until set; let stand 5 minutes. Cut into squares to serve. Yield: 6 servings (340 calories/10 g fat/5.4 g fiber)
This is an older Cooking Light recipe--I find most of them are lacking in salt. You might want to add more salt if you are accustomed to cooking with it. If you usually use no salt, then this would be fine.
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