Some cosmetic changes in preparation for larger site changes in the works.


Chiles Rellenos Casserole

Veteran Member
6294 posts
Joined: Dec 9, 2005


Posted to Thread #9 at 2:38 pm on Sep 29, 2006

Chiles Rellenos Casserole

1/2 pound ground turkey (or extra lean ground beef)
1 cup onion, chopped
1 3/4 tsp cumin
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
16 ounces fat-free refried beans
2 4 oz. cans whole or chopped green chiles
1 cup (4 oz) pre-shredded Colby-Jack cheese, divided
1 cup corn
1/3 cup all-purpose flour
1/4 tsp salt
1-1/3 cups skim milk
1/8 tsp hot sauce, like Tabasco
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices, optional
chopped cilantro, optional

Preheat oven to 350 degrees F. cook turkey and onion in a nonstick skillet over medium high heat until browned, stirring to crumble. Remove from heat. Add cumin, oregano, garlic powder, salt, pepper, and beans. stir well; set aside.

Arrange half of green chiles* in an 11 x 7 inch baking dish; top with half of cheese. Spoon mounds of beef mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles* over corn; top with remaining cheese.

Combine flour with salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over casserole. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.

Patís notes: Comfort food. I serve it with Spanish rice and a green salad dressed with Ranch dressing. Yummy. I put the 4 oz. can of whole green chilis on the bottom layer, and spread the 4 oz. can of diced green chilis on the top layer.

Source: Jan/Feb 2001 Cooking Light magazine

Yield 6 servings. Per serving when made with ground turkey: 335 calories, 9 g fat, 26.9 g protein, 37 g carbs, 5.5 g fiber.

Converted to Weight Watcher points, Serves 6 - 7.3 WW points if using lean ground beef.

Other messages in this thread: