Ingredients

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

2 eggs, lightly beaten

2 egg whites

Preparation

  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.