Chili Rellenos Casserole - cooking recipe

Ingredients

3 (7 oz.) cans whole green chilies
1 lb. Cheddar cheese, grated
4 Tbsp. flour
1 (15 oz.) can tomato sauce or taco sauce
1 lb. Jack cheese, grated
4 eggs, beaten
1 (5.33 oz.) can evaporated milk

Preparation

Wash chilies, remove seeds and pat dry.
In a 13 x 9-inch pan, layer 1/2 the chilies, 1/2 the cheeses. Repeat layer, saving 1/2 cup cheeses for top.
Beat eggs. Add flour and milk until blended.
Pour egg mixture over chilies and cheese.
Casserole can be refrigerated at this point, if desired.
Bake at 350\u00b0 for 50 minutes. Spread tomato sauce evenly over top. Sprinkle with cheese and bake 15 minutes more. Cut into squares.
Serves 8 to 10.