1.2 pound ground chicken or turkey
1 cup chopped onion
1 3.4 teaspoon ground cumin
1 1.2 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon pepper1 ( 16 ounce ) fat free or vegetarian refried beans
2 ( 4oz ) cans whole green chilies, drained and cut lengthwise into quarters
1 cup shredded low fat cheese
1 ½ cups frozen whole kernel corn
1/3 cup flour
1 1/3 cups milk
1/8 teaspoon hot sauce
3 eggs or 2 eggs and 2 egg whites, lightly beaten

Preheat oven 350 degrees. Cook meat and onion in a nonstick pan or a skillet thinly coated with spray oil. Cook until browned stirring to crumble. Stir in cumin oregano, garlic, and pepper and remove from heat.
Arrange half of the green chilies in an 8 x 8 –inch baking dish, top with half the cheese. Spoon mounds of refried bean mixture onto cheese, and spread gently, top with corn, top with cooked meat. Arrange remaining Chile strips over corn; top with remaining cheese. Set aside.
Place flour in a bowl, stir in milk and hot sauce. Stir in eggs; pour over casserole bake for one hour
Adapted from cooking light
6 portions 319 calories

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