Chiles Rellenos Casserole

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 4 ounces colby-monterey jack cheese shredded
• 1 cup kernel corn whole frozen thawed drained
• 2  egg whites 
• 2  eggs lightly beaten
• 1.3 cups milk fat-free
• 0.3 cup flour all-purpose
• 0.5 teaspoon garlic powder 
• 4 ounce chiles whole green drained cut lengthwise into quarters canned
• 0.5 pound ground chicken 
• 1.8 teaspoons ground cumin 
• 0.1 teaspoon hot sauce 
• 1 cup onion chopped
• 1.5 teaspoons oregano dried
• 16 ounce vegetarian refried beans canned
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Heat a nonstick skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add chicken and onion; cook 6 minutes or until chicken is done, stirring to crumble.
4. Combine chicken mixture, cumin, and next 5 ingredients (through refried beans) in a bowl.
5. 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.
6. 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.
7. Bake at 350 for 1 hour and 5 minutes or until set; let stand 5 minutes.