1/2 lb Chicken
1 c Onion; chopped
1 3/4 ts Ground cumin
1 1/2 ts Dried oregeno
1/2 ts Garlic powder
1/4 ts Salt
1/4 ts Pepper
16 oz Can refried beans
8 oz Can whole green chilis;
- drained and cut lengthwise
- into quarters
1 c Colby Jack cheese; shredded
1 c Whole kernal corn; drained
1/3 c All purpose flour
1/4 c Salt
1 1/3 c Milk
1/8 ts Hot sauce
2 Eggs; lightly beaten
2 Egg whites
* I doubled everything and fed five (including 2 hungry boys) well! :)
Cook chicken and onion in a non-stick skillet over medium heat until
browned, stirring to crumble. Combine chicken mixture, cumin, and next
5 ingredients (up to the refried beans) in a bowl. Mix well and set
aside.
Arrange half of the chili strips in an 11x7" baking dish (since I
doubled this I used a much larger dish); top with half the cheese.
Spoon mounds of the bean mixture onto the cheese, and spread gently,
leaving about 1/4" border around the edge of the dish; top with
corn. Arrange remaining chili 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 wisk until blended. Stir in eggs and egg whites;
pour over casserole. Bake at 350 F for 1 hour and 5 minutes or
until set; let stand 5 minutes.
* I used fat free beans, 1% milk, egg beaters, and light cheese to
reduce the fat intake.
