Chili Rellano Casserole - cooking recipe

Ingredients

3 (7 oz.) cans whole green chilies
1 lb. Jack cheese, grated
1 lb. Cheddar cheese, grated
3 eggs, beaten
3 Tbsp. flour
1 (5 oz.) can evaporated milk
1 (15 oz.) can tomato sauce (or less)
salsa

Preparation

Rinse chilies.
Remove veins and seeds.
Pat dry with paper towel.
Layer half of chilies and half of cheese in 9 x 13-inch pan.
Repeat, saving 1 cup cheese for topping.
Beat eggs.
Add flour and milk and beat until well blended.
Pour over chilies and cheese.
Bake at 350\u00b0 for 30 minutes.
Then spread on tomato sauce with desired amount of salsa added.
Sprinkle on remaining cheese and bake 15 minutes more or until cheese melts and is lightly browned.