Chili Relleno Casserole

• 2 32oz cans green Chili's
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack
• 6 beaten eggs
• 2 1/2 cans evaporated milk
• 6 Tbsp. flour
• 1 8oz can tomato or enchilada sauce

1. Preheat oven to 350u0b0
2. Spray 9 X 13' pan
3. Drain green chili's, split down one side, remove seeds, pat Chili's dry. Arrange in bottom of pan.
4. Sprinkle 2 cups mixed cheese over 2nd layer, then add remainder of Chili's.
5. Mix eggs, flour and milk well, pour over top of Chili's.
6. Bake for 55-60 min, or until well set.
7. Remove from oven and top with enchilada sauce. Be sure to cover edges to prevent burning. Return to oven and cook another 15 minutes.
8. Sprinkle with remaining cheese and serve, or return to oven until cheese melts, then serve.

green chilis, cheddar cheese, shredded monterey, eggs, milk, flour, tomato

Taken from www.epicurious.com/recipes/member/views/chili-relleno-casserole-53071771 (may not work)