Chile Relleno Casserole

• 8 oz (224 grm). jack cheese, grated
• 8 oz (224 grm) chedder cheese, grated
• 1 7 oz (196 grm). can ortega chiles
• 1 13 oz (364 grm). can evaporated milk
• 2 eggs
• 2 tbsp (30 ml) flour

1. Wash chiles and remove seeds, line greased casserole with half of the chiles.
2. Cover with jack cheese and rest of the chiles.
3. Mix eggs, milk and flour--pour over chiles.
4. Top with chedder cheese.
5. Bake at 350 degrees (175 C.) for 1/2 hour.
6. Cool 5 minutes before cutting.

jack cheese, chedder cheese, ortega chiles, milk, eggs, flour

Taken from online-cookbook.com/goto/cook/rpage/000018 (may not work)