Chiles Rellenos Casserole (Cooking Light)

• 1/2 lb ground turkey
• 1 cup chopped onion
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 ounce) can fat-free refried beans
• 2 (4 1/2 ounce) cans chopped green chilies
• 1 cup preshredded colby-monterey jack cheese, divided
• 1 cup frozen whole kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups nonfat milk
• 1/8 teaspoon hot sauce
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• red onion, slices (optional garnish)
• chopped cilantro (optional garnish)

1. Preheat oven to 350*F.
2. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
3. Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
4. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole.
5. Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.

ground turkey, onion, ground cumin, oregano, garlic powder, salt, black pepper, beans, green chilies, colbymonterey, kernel corn, flour, salt, nonfat milk, hot sauce, eggs, egg whites, red onion, cilantro

Taken from www.food.com/recipe/chiles-rellenos-casserole-cooking-light-533861 (may not work)