Two4-ounce canswhole green chiles,drained & cut lengthwise into quarters
1cup (4 ounces)shredded Colby-Jack cheese,divided
1cupfrozen corn,thawed & drained
1 1/3cupsnonfat milk
2large eggs,lightly beaten
2large egg whites,lightly beaten
chopped red onion and cilantro,for garnish (optional)
Preheat oven to 350°F.
Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
Arrange half of green chiles in an 11x7-inch baking dish (or a 9x9); top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended. Pour over casserole.
Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion and cilantro sprigs, if desired.
Two 4.5-ounce cans of chopped green chiles can be substituted for whole chiles, if desired.