Ingredients
1 1/2 pds ground chicken
1 cup yellow onions chopped
1 3/4 teaspoons ground cumin
1 1/2 teaspoons ground oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces refried beans
16 ounces whole canned green chiles
1 cup pepper jack cheese shredded
1 cup corn
1/3 cup flour
1/4 teaspoon salt
1 1/3 cups milk
Tabasco sauce to taste, dont be too conservative
4 eggs lightly beaten
Preparation
Cook chicken and onions in a skillet over medium high heat until browned. Combine chicken mixture, cumin and next five ingredients. Stir well, remove from heat and set aside. Arange half of chille strips in a baking dish; gently spread chicken mixture in baking dish. Top chicken mixture with corn, 1/2 pepper jack cheese and remaining green chiles. Top with remaining cheese and set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce whisking until blended. Stir in eggs; pour mixture over casserole. Bake at 350 for 1 hour and 5 minutes or until puffy and set. Let stand five 5 minutes and then serve.
