Chile Relleno Casserole - cooking recipe

Ingredients

6 (4 oz.) cans whole green chiles
10 eggs
8 oz. sour cream
1 Tbsp. flour
2 lb. grated Jack cheese
small amount milk to thin sour cream to cream consistency)

Preparation

Oil a 9 x 13-inch pan.
Drain chiles and place half of them in bottom of pan (open chiles if necessary to cover bottom). Sprinkle half the cheese.
Beat eggs and thinned sour cream with flour and pour over chiles.
Poke with fork to be sure batter seeps through.
Sprinkle top with parsley and garlic powder. Bake at 350\u00b0 for about 1 hour, until the top is golden.