Elisabeth'S Chili Rellenos Casserole - cooking recipe

Ingredients

21 oz. canned whole green chilies, split open
4 c. shredded Cheddar cheese
4 c. shredded Monterey Jack cheese
4 eggs
1 1/2 to 2 Tbsp. flour
12 oz. evaporated milk
1/2 tsp. salt
1/2 tsp. pepper
avocado wedges
sour cream
salsa

Preparation

Preheat oven to 350\u00b0.
Lightly grease a 9 x 13-inch casserole and line it with split green chilies.
Layer the cheeses.
Mix the eggs, flour, evaporated milk, salt and pepper.
Pour the egg mixture over the cheese.
Place the casserole in a larger pan. Place both in the oven and fill the larger pan half full with water.
Bake for 35 to 45 minutes.
Casserole should be slightly puffed in the center.
Serve with avocado, sour cream and salsa.