Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Ground chicken -quarters, lengthwise
1 c Chopped onion 1 c Colby-jack cheese, shredded
1 3/4 t Ground cumin (4 ounces)
1 1/2 t Dried oregano 1 c Frozen whole kernal corn,
1/2 t Garlic powder -thawed and drained
1/4 t Salt 1/3 c All-purpose flour
1/4 t Ground pepper 1/4 t Salt
1 cn Fat-free refried beans 1 1/3 c Skim milk
(16 ounce can) 1/8 t Hot sauce (or to taste)
2 cn Whole green chilies (4-oz 2 Egg whites
-cans). drained and cut into 2 Eggs, lightly beaten

Cook the chicken and onion in a nonstick skillet over medium-high heat
until browned, stirring to crumble the chicken. Combine the chicken
mixture with the cumin, oregano, garlic powder, salt, pepper and
refried beans in a bowl. Stir well and set aside. Arrange half of
the green chile strips in an 11 x 7-inch baking dish and top with
half of the cheese. Spoon the bean mixture onto the cheese and spread
gently, leaving a 1/4-inch border around the edge of the dish. Top
with the corn. Arrange the remaining chile strips over the corn and
top with the remaining cheese. Set aside. Combine the flour and salt
in a bowl and gradually add the milk and hot sauce, stirring with a
wire whisk until blended. Stir in the eggs and egg whites, then pour
over the casserole. Bake at 350F for 1 hour and 5 minutes, until
set. Let stand for 5 minutes before serving. Makes 6 servings (3
1/2-inch square). Calories 292 (29% from Fat); Protein 23.3 g; Fat
9.5 g (sat 4.6 g, mono 2.9 g, poly 1g); Carbohydrate 29.3 g; Fiber
5.2 g; Iron 3/7 mg; Cholesterol 118 mg; Sodium 640 mg; Calcium 242
mg. [Cover-Ups; Recipes by L. Alyson Moreland] [Cooking Light;
January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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