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