Mexican

Chili Relleno Cassarole is for Dinner.

Chili Relleno Cassarole takes 30 minutes to prepare.

Chili Relleno Cassarole takes 65 minutes to cook.

Chili Relleno Cassarole makes 6 servings.

The ingredients for Chili Relleno Cassarole are:

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 black beans $
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded colby-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
3 eggs, lightly beaten $

Here is how you make Chili Relleno Cassarole:

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? for 1 hour and 5 minutes or until set; let stand 5 minutes.Serving Size: 6 equal sized servingsNumber of Servings: 6Recipe submitted by SparkPeople user PROFILED.

The nutritional information for Chili Relleno Cassarole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 320.8

• Total Fat: 11.2 g
• Cholesterol: 150.5 mg
• Sodium: 537.7 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 5.2 g
• Protein: 30.2 g

Chili Relleno Cassarole is Mexican cuisine.