I got this recipe from Cooking Light, a reader sent it in. It's good. When I first made it I didn't let all the liquid evaporate - big mistake! There are 30 points in the entire casserole.
1 (5.25 oz) can whole green chilies, drained
1 pound ground turkey breast
1 cup onion, chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 (10 oz) can diced tomatoes with green chilies, undrained
2 cups frozen corn, thawed
1 (16 oz) can fat free refried beans
1 1/2 cups (6 oz) light cheddar cheese, shredded
1 cup tomato, chopped
1/2 cup green onions, chopped
Preheat oven to 375.
Cut green chilies in half lengthwise. Arrange in a single layer in an 8" square-baking pan coated with cooking spray.
Heat a medium skillet over medium heat. Add turkey and cook through. Add next 4 ingredients and saute 5 minutes. Add tomatoes and cook 5 minutes or until liquid evaporates.
Spoon mixture over the chilies. Top with the corn. Spread the refried beans gently over the corn. Sprinkle with cheese.
Bake for 30 minutes. Let stand for five minutes. Sprinkle the top with the remaining ingredients and serve.
Makes 6 servings at 5 points each.