Rita'S Chili Rellenos Casserole - cooking recipe

Ingredients

1/2 lb. Cheddar cheese
1/2 lb. Monterey Jack cheese
2 (7 oz.) cans Ortega whole green chili peppers
1 (7 oz.) can Ortega green chili salsa
1 heaping Tbsp. flour
1 mini (5 oz.) can evaporated milk
1 egg
green chili salsa

Preparation

Shred cheeses and combine; divide into thirds.
Clean chili peppers, removing any seeds or skin.
Spray 8 x 8-inch square Pyrex baking dish with Pam.
Layer cheeses and chilies in baking dish, starting with cheese and ending with cheese so you have three layers of cheese and two layers of chili peppers.