Chili Rellenos Casserole - cooking recipe

Ingredients

4 cans Ortega whole chilies
1 lb. Cheddar cheese
1 lb. Jack cheese
4 eggs
1 (13 oz.) can evaporated milk
3 Tbsp. flour
1 tsp. salt
1 (8 oz.) can enchilada sauce

Preparation

Wash chilies and remove strings and seeds.
Drain.
Grate cheeses separately.
In a 13 x 9-inch pan, place a layer of chilies, then Cheddar, then Jack.
Repeat 2 more times.
Separate eggs.
Beat yolks and add milk, flour and salt.
Beat whites, then fold into yolk mixture.
Pour over chilies and cheese.
Bake at 350\u00b0 for 1 hour.
Add enchilada sauce and bake 1/2 hour more.
Put oven rack as far away from heat source as possible.
This stuff burns easily!
Serves 10 to 15.