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Chiles Rellenos Casserole

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  • Chiles Rellenos Casserole

    Chiles Rellenos Casserole
    Source: Cooking Light, Jan/Feb 1995

    5 WW points per serving

    1/2 pound ground chicken
    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 pepper
    1 (16 ounce) can fat-free refried beans
    2 (4 ounce) cans green chiles, drained and cut lengthwise into quarters
    4 ounces (1 cup) shredded co-jack cheese
    1 cup frozen whole kernel corn, thawed and drained
    1/3 cup all-purpose flour
    1/4 teaspoon salt
    1 1/3 cups skim milk
    1/8 teaspoon hot sauce
    2 eggs, lightly beaten
    2 egg whites

    Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble.

    Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.

    Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border 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 with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350 degrees F for 1 hour and 5 minutes or until set; let stand 5 minutes.

    Yield: 6 servings - serving size: 1 (3 1/2-inch) square.

    Per serving: 262 calories, 6g total fat (2g saturated fat), 4g fiber

    US Points: 5, UK Points: 4.5

  • #2
    Re: Chiles Rellenos Casserole

    That Sounds So Good. May Have To Try That This Weekend!! Thanks

    Comment


    • #3
      Re: Chiles Rellenos Casserole

      It does sound good! Pics Nu - PICS!

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