This is from Cooking Light October 2002. It's not very spicy, so if you like it hot, you'll need to dial it up with some Tabasco or red pepper or something. It reheats very nicely, and the leftovers are also very, very yummy when heated up and eaten wrapped up in a tortilla! Yum! Yield: 6 (1 1/3 c.) servings of 344 calories and 10.7 g. fat each.
I'd suspect it'd freeze very well, being casserole-y and all, but I'd probably freeze it without the cheese, then heat it up nearly all the way, THEN add the cheese and heat until melted and maybe a little brown. I think if you tried to freeze it with the cheese, when you reheated it in the oven the cheese would burn before it was heated all the way through, but if you do try it either way, leave a comment and give us your insights.
1 (5.25 oz.) can whole green chiles, drained [I use chopped.]
1 lb. ground turkey breast
1 c. chopped onion
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
2 garlic cloves, minced
1 (10 oz.) can diced tomatoes and green chiles, undrained
2 c. frozen whole-kernel corn, thawed
1 (16 oz.) can fat-free refried beans
1 1/2 c. (6 oz.) shredded cheddar cheese [or "Mexican blend"]
1 c. chopped tomato
1/2 c. chopped green onions
1. Preheat oven to 375 F.
2. Cut green chiles in half lengthwise. Arrange chiles in a single layer in a 8-inch square [9-inch round is equivalent] baking dish coated with cooking spray. [I just get chopped ones and spread them out. Much easier to do and to find.]
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt and garlic; saute 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375 F for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.