Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion and cilantro sprigs, if desired.