Chili Rellenos - cooking recipe

Ingredients

4 small cans whole green chilies
1/2 c. flour
1 c. milk
16 oz. jar picante
1 lb. Monterey Jack cheese, sliced
1 lb. Cheddar cheese, sliced
2 eggs, beaten

Preparation

Grease 8 x 11-inch pan.
Open chilies and lay flat.
Layer 1/3 chilies and 1/3 Monterey Jack and 1/3 Cheddar.
Repeat layers twice, ending with one of the cheeses.