Bob Taylor'S Chili Rellenos Casserole - cooking recipe

Ingredients

1 (7 1/2 oz.) can Ortega green chilies
1/2 lb. Jack cheese, shredded
1/2 lb. Cheddar cheese, shredded
2 eggs
2 Tbsp. flour
1 large can evaporated milk
1 small can tomato sauce

Preparation

Split chilies, discard seeds and veins and rinse in cold water.
Put a layer of opened chilies on the bottom of a 9-inch square pan.
Put Jack cheese on top of chilies.
Put another layer of the remaining chilies on top of the cheese.
Put the Cheddar cheese on the top of the second layer of chilies.