Chile Relleno Casserole - cooking recipe

Ingredients

3 (7 oz.) cans whole green chiles
1 lb. Jack cheese, grated
1 lb. Longhorn cheese, grated
3 eggs, beaten
3 Tbsp. flour
1 small can evaporated milk
1 (15 oz.) can tomato sauce

Preparation

Wash and remove seeds from chiles.
Pat dry.
In a 9 x 13-inch pan, layer half chiles, half cheeses and repeat, but save 1/2 cup cheese for topping.