Chili Rellenos Casserole

Print PrintShare with Friends


Easy and so yummy.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 1/2 teaspoons oregano
  • add   2 egg whites
  • add   2 (4 ounce) cans whole green chilies
  • add   1 (16 ounce) can fat-free refried beans
  • add   1/4 teaspoon pepper
  • add   1 cup chopped onions
  • add   2 eggs
  • add   1 3/4 teaspoons cumin
  • add   1/4 teaspoon salt
  • add   1 1/3 cups skim milk
  • add   1 cup corn
  • add   1/2 lb ground chicken
  • add   1/4 teaspoon salt
  • add   1/2 teaspoon garlic powder
  • add   1/3 cup flour
  • add   1/8 teaspoon hot sauce
  • add   1 cup colby-monterey jack cheese


  1. Cook the chicken and onion in a non-stick pan over medium high heat until brown.
  2. Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
  3. Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish.
  4. Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
  5. Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
  6. Mix the flour and salt in a bowl.
  7. Add milk and hot sauce.
  8. Stir in eggs and whites.
  9. Pour this mixture over the top of the casserole.
  10. Bake at 350 degrees for 1 hour or until set.
  11. Let cool for 5 minutes before cutting and serving.