Chile Relleno Casserole (Lightened up Slightly)

• 1 (27 ounce) can whole green chilies
• 12 ounces reduced-fat monterey jack cheese
• 4 ounces longhorn cheese, can substitute medium cheddar
• 2 scallions, white and green parts sliced
• 1 cup low-fat milk
• 3 eggs
• 13 cup flour
• salt
• pepper
• 14 teaspoon garlic powder
• 4 ounces Mexican tomato sauce, with chiles

1. Preheat oven to 350F Prepare a 9x13 pan by spraying it with vegetable oil spray.
2. Drain chiles, remove any seeds, membrane, or skin you find, and slice lengthwise into 1 inch strips.
3. Slice cheese into very thin slices.
4. They don't have to be even and it's okay if they crumble a bit.
5. Place a layer of chiles into the bottom of the pan.
6. They don't have to cover completely.
7. Cover with a layer of cheese (mix white and yellow) and a sprinkle of scallions.
8. Repeat this, reserving a few cheese slices and scallions for the top of the casserole.
9. Stir together milk, eggs, and flour.
10. Season with a little bit of salt and pepper and the garlic powder.
11. Pour this over the layered mix.
12. Bake in the preheated 350F oven for 25-30 minutes.
13. It's done when it doesn't wiggle when shaken, it won't brown very much.
14. Remove from the oven, top with the tomato-chile sauce and reserved cheese and scallions.
15. Bake 3-5 more minutes, until cheese begins to melt.
16. Let this stand at room temperature for about 5 minutes before serving.

green chilies, cheese, longhorn cheese, scallions, lowfat milk, eggs, flour, salt, pepper, garlic, tomato sauce

Taken from www.food.com/recipe/chile-relleno-casserole-lightened-up-slightly-293800 (may not work)