CHILES RELLENOS CASSEROLE

INGREDIENTS:

• 1/2 pound ground chicken or turkey
• 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
• One 16-ounce can fat-free refried beans
• Two 4-ounce cans whole green chiles, drained and cut lengthwise into quarters
• 1 cup (4 ounces) pre-shredded colby-Jack cheese, divided
• 1 cup frozen whole-kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups nonfat milk
• 1/8 teaspoon tabasco sauce
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• red onion slices, optional
• cilantro sprigs, optional

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
3. Arrange half of green chiles in an 11x7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
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