Chile Rellenos Casserole Recipe

Name: Chile Rellenos Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (16-ounce) can vegetarian refried beans; 1 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters; Cooking spray; 1 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; 1 1/3 cups fat-free milk; 1/8 teaspoon hot sauce; 2 eggs, lightly beaten; 2 egg whites

Servings: persons

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 (16-ounce) can vegetarian refried beans
1 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
Cooking spray
1 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
1 1/3 cups fat-free milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

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. Combine chicken mixture, cumin, and next 5 ingredients (through refried beans) in a bowl.
2
2. Arrange half of green chile strips in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; 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.
3
3. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in eggs and egg whites; pour milk mixture over chile strips. Bake at 350u00b0 for 1 hour and 5 minutes or until set; let stand 5 minutes.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons canola oil, 1/2 pound ground chicken, 1 cup chopped onion, 1 3/4 teaspoons ground cumin, and more.

Yes, Chile Rellenos Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Rellenos Casserole

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