Chili Rellenos Casserole
2 (7 oz.) cans whole green chili peppers, drained
8 oz. Monterey Jack cheese, shredded
8 oz. Longhorn or Cheddar Cheese, shredded
2 eggs, beaten
1 (5 oz.) can evaporated milk
2 tbs. flour (I will use GF)
1/2 c. milk
1 (8 oz.) can tomato sauce
Green onions, chopped
Preheat oven at 350 degrees. Spray 9 x 13 pan with cooking spray.
Lay half of the chili peppers in bottom of baking dish. Sprinkle with half of Jack and Cheddar Cheese, and cover with remaining chili peppers. In a bowl mix together the eggs, milk, and flour , and pour over the top of the chilis.
Bake in the preheated oven for 25 minutes. Remove from oven and pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining cheese, return to oven just till cheeses melt, top with green onions. Serve with Mexican chopped salad.