Aunt Ada'S Chili Rellenos Casserole - cooking recipe

Ingredients

6 (4 oz.) cans whole green chilies
1 lb. Monterey Jack cheese, grated
1 lb. jalapeno Jack cheese, grated
1 lb. Cheddar cheese, grated
3 eggs (large), beaten
1 small can Pet evaporated milk
1 (15 oz.) can tomato sauce

Preparation

Wash chilies; remove seeds and pat dry.
In a 13 x 9-inch baking dish sprayed with Pam, layer chilies and layer cheeses. Repeat layers, but save 3/4 cup for cheese topping.
Beat eggs; add flour and milk.
Beat until blended.
Pour egg mixture over chilies and cheese.
Casserole can be refrigerated at this point, if desired.
Bake at 350\u00b0 for 30 minutes.
Spread tomato sauce evenly over the top and sprinkle with reserved cheese and bake 15 minutes longer.
Cut into squares and serve.
Yields 8 to 10 servings.