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
1/3 cup flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon Tabasco Sauce
2 eggs plus 2 egg whites (or 1 cup egg substitute)
2 (4-ounce) cans whole green chiles (we used chopped)
1 cup shredded Monterey Jack cheese
1 cup frozen whole kernel corn
Garnish: salsa, sour cream, green onions
Preheat oven to 350 degrees. Cook chicken and onion in skillet over medium-high heat until browned, stirring to crumble. Remove from heat, and add next five ingredients and beans; stir well; set aside.
Drain chiles, and cut lengthwise into quarters. (We drained the chopped chiles and tossed in.) Arrange half of the chiles in a greased 11-by-7-inch baking dish; top with half of the cheese. Spoon mounds of bean/chicken mixture onto the cheese and spread gently, leaving a 1/4-inch border around edge of dish, top with corn that has been thawed and drained. Arrange remaining chile strips (or pieces) over corn; top with remaining cheese. Set aside.
Combine flour and salt in a bowl; gradually add milk and Tabasco, stirring with a wire whisk until blended. Whisk in eggs and egg whites; pour over casserole. Bake 1 hour or until set. Let stand 5 minutes. Serve with garnishes on the side. Serves 6.
"Black Butte Ranch Cookbook"
Sunday, July 16, 2000
