Chili Rellenos Casserole - cooking recipe

Ingredients

2 cans whole or chopped Ortega chilies
1 1/2 lb. Monterey Jack cheese, grated
2 eggs
2 c. milk
1/2 c. flour
1/2 tsp. salt

Preparation

Use a 9 x 13-inch casserole.
Remove seeds if using whole chilies and cut into strips.
(Do not touch your eyes after touching any chilies, can cause severe eye irritation.) Mix together eggs, milk, flour and salt.
Start layering ingredients into your casserole dish.
I start with a layer of cheese, chilies, cheese, chilies and end with cheese.
Pour egg mixture over top; bake at 350\u00b0 for 45 minutes.
Should be browned on top. Serve with tacos, enchiladas or Spanish rice.
Easy and good dish.