CHILIES RELLENOS CASSEROLE

1/2 Pound Ground Turkey 1 Cup Onion, chopped 1 3/4 Teaspoons Cumin, ground 1 1/2 Teaspoons Oregano, dried 1/2 Teaspoon Garlic Powder 1/4 Teaspoon Pepper 16 Oz Can Fat Free Refried Beans 2 (4 oz) Cans Whole Green Chilies, drained, cut lengthwise

1 Cup Colby Jack Cheese, shredded & divided 1 Cup Frozen Corn 1/3 Cup Flour 1 1/3 Cups Fat Free Milk 1/8 Teaspoon Hot Sauce 2 Eggs, beaten 2 Egg Whites, beaten Red Onion Slices

Preheat oven to 350°. Cook turkey and onion until meat is done. Add next 5 ingredients and stir to mix. Remove from heat. In an 11 x 7" pan, arrange 1/2 the chilies. Top with 1/2 cup cheese. Spoon turkey mixture over the cheese. Spread gently. Top with corn. Arrange the remaining chilies on top. Top with remaining cheese. Combined flour and next 4 ingredients. Mix well and pour over the casserole. Bake 1 hour and 5 minutes. Garnish with onion slices. Serve.

SERVINGS 6; CALORIES 335; FAT 9 g; PROTEIN 26.9 g; CARBS 37.7 g; FIBER 5.5 g; CHOL 112 mg; IRON 3.8 mg; SODIUM 825 mg; CALC 280 mg SERVING SIZE= 2 Enchilada's

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Updated 12/7/99