Chili Rellenos Casserole - cooking recipe

Ingredients

4 cans whole chili rellenos (Old El Paso)
1 brick low-fat cheese (Monterey Jack)
1 brick low-fat Cheddar cheese
1 small can low-fat or no-fat evaporated milk
2 eggs (whites only)
1 Tbsp. flour

Preparation

Open cans of chilies and rinse off seeds.
Open chilies to be flat and put aside.
Grate cheese and put aside.
Beat egg whites until white and stiff.
Add 1/3 cup milk and beat into eggs. Sprinkle in flour and beat in.