Chili Relleno Casserole - cooking recipe

Ingredients

14 ounces whole green chilies, canned, drained well
8 ounces monterey jack pepper cheese, shredded
1 1/2 cups chicken, cooked and shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded

Preparation

Grease an 8x8\" baking pan.
Slice each chile along one long side and open flat.
Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
Top with the pepper-jack cheese.
Top with shredded chicken.
Arrange the remaining chiles over the cheese, skin side up.
Beat the eggs, cream and salt well.
Pour evenly over the chiles.
Top with the cheddar cheese.
Bake at 350\u00b0 for 35 minutes, until golden brown.
Let stand 10 minutes before cutting.