MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili Rellenos Casserole
 Categories: Casserole, Mexican, Chicken
      Yield: 6 Servings
 
    1/2 lb Chicken
      1 c  Onion; chopped
  1 3/4 ts Ground cumin
  1 1/2 ts Dried oregeno
    1/2 ts Garlic powder
    1/4 ts Salt
    1/4 ts Pepper
     16 oz Can refried beans
      8 oz Can whole green chilis;
           - drained and cut lengthwise
           - into quarters
      1 c  Colby Jack cheese; shredded
      1 c  Whole kernal corn; drained
    1/3 c  All purpose flour
    1/4 c  Salt
  1 1/3 c  Milk
    1/8 ts Hot sauce
      2    Eggs; lightly beaten
      2    Egg whites
 
  * I doubled everything and fed five (including 2 hungry boys) well! :)
  
  Cook chicken and onion in a non-stick skillet over medium heat until
  browned, stirring to crumble. Combine chicken mixture, cumin, and next
  5 ingredients (up to the refried beans) in a bowl. Mix well and set
  aside.

  Arrange half of the chili strips in an 11x7" baking dish (since I
  doubled this I used a much larger dish); top with half the cheese.
  Spoon mounds of the bean mixture onto the cheese, and spread gently,
  leaving about 1/4" border around the edge of the dish; top with
  corn. Arrange remaining chili 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 wisk until blended. Stir in eggs and egg whites;
  pour over casserole. Bake at 350 F for 1 hour and 5 minutes or
  until set; let stand 5 minutes.
  
  * I used fat free beans, 1% milk, egg beaters, and light cheese to
  reduce the fat intake.
  
  From: Mark Haynes
  Date: 02-19-95
 
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