Chiles Rellenos Casserole

• 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

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

ground chicken, onion, cumin, oregano, garlic powder, salt, pepper, beans, green chilies, colbymonterey, corn, flour, salt, milk, hot sauce, eggs, egg whites

Taken from www.food.com/recipe/chiles-rellenos-casserole-9184 (may not work)