Chicken Chile Relleno Casserole

• 4 cans (about 7 Oz. Can) Whole Roasted Green Ortega Chiles
• 4 Eggs, Separated Into Yolks And Whites
• 3 Tablespoons Flour
• 1 can (about 14 Oz. Can) Evaporated Milk
• 1- 1/2 teaspoon Salt
• 2 Chicken Breasts, Cooked And Shredded
• 1 cup Jack Cheese, Shredded
• 1 cup Cheddar Cheese, Shredded
• 2 cans (8 Oz. Can) Tomato Sauce
• Warm Tortillas, To Serve

1. Rinse and remove the seeds of the chiles.
2. Set aside.
3. Beat together the egg yolks with flour, evaporated milk, and salt.
4. Set aside.
5. Beat egg whites until fluffy.
6. Fold egg whites into egg yolk mixture.
7. Begin layering ingredients.
8. In a 9x13 baking pan, start with a layer of chiiles, then half of the chicken, and the jack cheese, then the next layer of chiles, the remainder of the chicken and the cheddar cheese.
9. Pour the egg mixture over the top and bake for about 40-45 minutes (or until golden brown) at 350 degrees F. Top with tomato sauce and bake another 15 minutes.
10. Serve with warm tortillas.

chiles, eggs, flour, milk, salt, chicken breasts, jack cheese, cheddar cheese, tomato sauce, tortillas

Taken from tastykitchen.com/recipes/main-courses/chicken-chile-relleno-casserole/ (may not work)