Cook the chicken and onion in a non-stick pan over medium high heat until brown.
Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
Cut chilis in half, and arrange a layer on the bottom of a 9×12 baking dish.
Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
Mix the flour and salt in a bowl.
Add milk and hot sauce.
Stir in eggs and whites.
Pour this mixture over the top of the casserole.
Bake at 350 degrees for 1 hour or until set.
Let cool for 5 minutes before cutting and serving.
“We really enjoyed this recipe.I did modify it however, by not using the chicken.I don’t like chicken in my chili rellenos.”
“Something was missing to me, but then again it could be the cook’s fault (thus no rating)!We prefer cheese chili rellenos, so the chicken addition didn’t appeal but worth the try. And, the whole canned chilis didn’t appeal.Maybe diced in the chicken mixture or I like the other suggestion of fresh roasted green chilis.Will try again.”
“This is easy.I used frozen, roasted green chilies instead of the canned.The cheese was a reduced fat, white cheddar and egg substitute instead of the 2 eggs.While it was very good, I do plan to use more chilies next go round.”