If there’s one thing I could always be “in the mood” for food-wise, it would be Mexican. There is pretty much nothing on the menu I wouldn’t like. I love chiles rellenos, so this recipe appealed to me. It smelled delicious while baking in the oven and tasted just as good. However, you need to pretend somewhat that it is not called chiles relleno casserole. It isn’t close enough to the “real thing” to really call it that, in my opinion. That aside, it is very tasty and easy to make. I would suggest adding a second can of green chilis. One just didn’t seem like enough to me. I baked mine in a pie dish and was concerned I was running out of room so I cut the liquid down a bit (1 cup milk and 2 eggs as opposed to 2 eggs plus 2 egg whites). It turned out just fine for me! This is comfort food to the max and can be “dressed up” with your choice of toppings. We put chopped lettuce, tomatoes, avocado and a little dollop of plain Greek yogurt on ours.
Original Recipe From: Cooking Light, January 1995
Original Recipe Located At: http://www.myrecipes.com/recipe/chiles-rellenos-casserole-10000000521408/
- 2 teaspoons canola oil
- 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 freshly ground black pepper
- 1 (16-ounce) can vegetarian refried beans
- 1 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
- Cooking spray
- 1 cup (4 ounces) shredded Colby-Monterey 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 fat-free milk
- 1/8 teaspoon hot sauce (Say what? I probably added at least 1/2 teaspoon.)
- 2 eggs, lightly beaten
1. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and onion; cook 6 minutes or until chicken is done, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients (through refried beans) in a bowl.
2. Arrange half of green chile strips in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; 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.
3. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in eggs and egg whites; pour milk mixture over chile strips. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.
Top as desired (easy way to add extra veggies and make it a “one plate” meal). Enjoy!