Chile Relleno Casserole - cooking recipe

Ingredients

2 cups half-and-half cream
4 eggs
2/3 cup flour
2 (27 ounce) cans whole green chilies, drained
2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
2 (8 ounce) cans tomato sauce

Preparation

Preheat oven 375\u00b0F.
Beat half & half, 4 eggs and flour until smooth.
Split whole chilis open, clean seeds off and drain on paper towl.
Mix cheese, reserving 3/4 cup for top.
Make alternate layers chilies first, remaining cheese, and egg mixture in a deep 1-1/2 qt baking dish or a 9x13 casserole dish and repeat. Pour tomato sauce over top.
Sprinkle with reserved cheese.Cover with foil, bake at 375\u00b0F for 1 hour and 15 min without foil or until cooked in center.
Let rest 10 minutes to set before serving.