Chilies Rellenos - cooking recipe

Ingredients

2 (27 oz.) cans whole Ortega chilies
1 1/2 to 2 lb. grated Cheddar cheese
4 eggs
1 1/2 large cans evaporated milk
2 Tbsp. flour
1 small can tomato sauce

Preparation

Open chilies, rinse and discard seeds.
Put 3 layers of cheeses and chilies.
Beat eggs and combine flour and milk.
Pour over cheeses and chilies.
Bake for 40 minutes at 375\u00b0.
Drizzle tomato sauce over mixture, sprinkle a little cheese, replace in oven until bubbly.