Meatless Chile Rellenos Casserole - cooking recipe

Ingredients

3 (4 ounce) cans diced green chilies, rinsed and drained
2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
4 teaspoons whole wheat flour
1 cup evaporated milk
1 cup plain yogurt (or sour cream)
4 eggs
1 (15 ounce) can pinto beans, rinsed and drained (or black beans)
12 -16 ounces salsa (any kind)
1 cup crushed tortilla chips

Preparation

Line a 9 x 13 baking dish with the green chiles.
Layer both cheeses evenly over the chiles, adding remaining chiles over the cheese layer.
In a bowl, mix the flour with about a tablespoon of the evaporated milk with a whisk to make a smooth paste.
Mix in the remaining evaporated milk and yogurt or sour cream.
Beat in the eggs, one at a time, and add the beans.
Pour thix mixture over the chiles and cheese.
Bake for 30 minutes at 350F.
Pour the salsa and crushed tortilla chips on top and bake 15 more minutes, with the broiler on for the last 5 to get a nice crunchy top.