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Chile Relleno Casserole

chili rellano.jpg

Deanna's Chile Relleno Casserole

Serves 4 / SmartPoints per serving: â‘§ â‘¢ â‘¢

Serving Size: About 2 cups

 

  • 12 ounces ground chicken or turkey breast

  • 1 cup chopped onion

  • ¼ teaspoon salt

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • 1 (16-ounce) can fat-free refried beans

  • 2 (4-ounce) cans diced green chilies 

  • 1½ cups (6 ounces) shredded 75% reduced-fat cheddar cheese, such as Cabot

  • 1 cup frozen whole-kernel corn

  • 1/3 cup all-purpose flour

  • ¼ teaspoon salt

  • 1 1/3 cups unsweetened cashew or almond milk

  • 1/8 to 1 teaspoon hot sauce (to taste)

  • ¾ cup liquid egg substitute

  • 8 large olives, thinly sliced (optional)

 

 

Preheat oven to 350°. Spray an 11 x 7-inch glass or ceramic baking dish with cooking spray. (Or use 4 individual 2-cup casserole dishes.)

 

Heat a nonstick skillet over medium-high heat. Add chicken and onion; sprinkle with salt and cook 5 minutes or until chicken is done, stirring to crumble. Add spices and refried beans and stir to combine. Remove from heat.

 

Spread half of green chiles (one can) in bottom of prepared 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. Spread remaining chiles over corn; top with remaining cheese.

 

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in egg substitute. Gently pour milk mixture over entire casserole; top with olives, if using. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes. Casserole will be very hot.

 

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From the kitchen of Deanna Cichon

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