Chiles Rellenos Casserole - cooking recipe

Ingredients

1/2 lb ground chicken
1 cup chopped onion
1 3/4 teaspoons cumin
1 1/2 teaspoons oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can fat-free refried beans
2 (4 ounce) cans whole green chilies
1 cup colby-monterey jack cheese
1 cup corn, drained
1/3 cup flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

Preparation

Cook the chicken and onion in a non-stick pan over medium high heat until brown.
Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish.
Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
Mix the flour and salt in a bowl.
Add milk and hot sauce.
Stir in eggs and whites.
Pour this mixture over the top of the casserole.
Bake at 350 degrees for 1 hour or until set.
Let cool for 5 minutes before cutting and serving.