Chile Relleno Casserole
5 small cans whole green chilies
8 oz monterey jack cheese, shredded
8 oz sharp cheddar, shredded
1 can evaporated milk
3 eggs
2 TBSP flour
1 can enchilada sauce
In a 9x13 pan, place single layer of chilies. Top with half of each cheese, then top with another layer of chilies. Mix milk, eggs, and flour, then pour over the chile/cheese. Top with remaining cheese. Pour enchilada sauce over top. Bake at 350 for about 40 minutes. (Optional spice: use taco seasoned shredded cheese & add jalapeños.)
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