Chiles Rellenos Casserole

Chiles Rellenos Casserole from Cooking Light

Ingredients

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• 2 teaspoons canola oil $
• 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 freshly ground black pepper
• 1/2  can vegetarian refried beans
• 1 (4-ounce) can diced green chiles
• Cooking spray $
• 1/2 cup (4 ounces) shredded colby-Monterey Jack cheese
• 1 cup frozen whole kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt $
• 3/4 cups fat-free milk $
• 1/8 teaspoon hot sauce $
• 2 eggs, lightly beaten $

Preparation

1. 1. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and onion; cook 6 minutes or until chicken is done, stirring to crumble. Add cumin, and next 5 ingredients (through refried beans). Stir.
2. 2. Spread half of green chile in bottom of a medium-sized glass or ceramic baking dish coated with cooking spray. Spoon the chicken mixture onto chiliesand spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chiles; top with cheese.
3. 3. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in eggs; pour milk mixture over chile strips. Bake at 350° for 45 minutes or until set; let stand 5 minutes.

Notes from Jill's kitchen: I messed with this one quite a bit. Some tweaks were more successful than others. I used twice as much meat because the store only had packages of 1 lb and I wasn't about to use ground chicken in anything else. In fact, just using it in this recipe wigged me out, but it all worked out on the end. Doubling the meat = yes! I also used diced green chiles because I couldn't find whole ones. It tasted fine, but didn't stay separated into its nice neat layers that I'm guessing it was supposed to. In fact, it looked....terrible. But tasted delicious! Last, but not least, I would add more flour to the "sauce"- it didn't thicken up nearly enough for my taste. Also, more hot sauce. Yum.

Update 2/16- Okay, so I think it is quite possible that I forgot to add the eggs last time I made this, thus causing the un-thickened "sauce." Whoops my daisy. The eggs were added this time and it actually set up! Miraculous what happens when you actually follow a recipe. I used the whole pound of meat again, rather than the 1/2 pound the recipe calls for and I actually think next time I might try the 1/2 pound. The meat kind of overpowered the egg mixture and I would like to see what it is like with a bit more balance between the two.  Also, EVEN MORE HOT SAUCE.