Chiles Relinos Caserole

• 1 1/2 pds ground chicken
• 1 cup yellow onions chopped
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons ground oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 16 ounces refried beans
• 16 ounces whole canned green chiles
• 1 cup pepper jack cheese shredded
• 1 cup corn
• 1/3 cup flour
• 1/4 teaspoon salt
• 1 1/3 cups milk
• Tabasco sauce to taste, dont be too conservative
• 4 eggs lightly beaten

1. Cook chicken and onions in a skillet over medium high heat until browned. Combine chicken mixture, cumin and next five ingredients. Stir well, remove from heat and set aside. Arange half of chille strips in a baking dish; gently spread chicken mixture in baking dish. Top chicken mixture with corn, 1/2 pepper jack cheese and remaining green chiles. Top with remaining cheese and set aside.
2. Combine flour and salt in a bowl; gradually add milk and hot sauce whisking until blended. Stir in eggs; pour mixture over casserole. Bake at 350 for 1 hour and 5 minutes or until puffy and set. Let stand five 5 minutes and then serve.

chicken, yellow onions, ground cumin, ground oregano, garlic, salt, pepper, beans, green chiles, pepper, corn, flour, salt, milk, tabasco sauce, eggs

Taken from www.epicurious.com/recipes/member/views/chiles-relinos-caserole-52829661 (may not work)