Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground chicken
  1                cup  chopped onion
  1 3/4      teaspoons  ground cumin
  1 1/2      teaspoons  dried oregano
     1/2      teaspoon  garlic powder
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  16            ounces  fat-free refried beans -- (1 can)
  8             ounces  whole green chiles -- (2 cans)  drained
                        cut lengthwise into quarters
  4             ounces  preshredded colby-Jack cheese -- (1 cup)
  1                cup  frozen whole kernel corn -- thawed and drained
     1/3           cup  all-purpose flour
     1/4      teaspoon  salt
  1 1/3           cups  skim milk
     1/8      teaspoon  hot sauce
  2                     eggs -- lightly beaten
  2                     egg whites

Preparation:

Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside. Arrange half of green chile strips in an 11 x 7-inch baking dish; 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. Set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes.

Nutritional Information:

251 Calories (kcal); 6g Total Fat; (19% calories from fat); 21g Protein; 29g Carbohydrate; 99mg Cholesterol; 574mg Sodium