Ingredients Jump to Instructions ↓

  1. 1 pound ground chicken (I've used ground beef, cooked and shredded chicken, left this out entirely)

  2. 1 cup chopped onion

  3. 1 T cumin

  4. 1 1/2 t oregano

  5. 1/2 t garlic powder

  6. 1/4 t pepper

  7. 16 oz can refried beans (FF)

  8. 2 cans whole green chiles drained and cut into quarters lengthwise

  9. 1 cup shredded cheese

  10. 1 cup frozen whole kernel corn

  11. 1/3 cup all purpose flour

  12. 1/4 t salt

  13. 1 1/3 cups skim milk

  14. 1/8 t hot sauce (i use more)

  15. 2 eggs, lightly beaten

  16. 2 egg whites

  17. 6 ingredients. Stir well, and set aside. Arrange half of chiles in an

  18. 11x7" dish coated with cooking spray. Top with half of cheese. Spoon bean mixture in mounds onto cheese, and spread gently, leaving a

  19. 1/4" boarder around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.

  20. 340 calories/10 g fat/

  21. This is an older Cooking Light recipe--I find most of them are lacking in salt. You might want to add more salt if you are accustomed to cooking with it. If you usually use no salt, then this would be fine.


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