Chile Rellenos Casserole

BySarah

Ingredients:

cooking spray

2 (7 ounce) cans whole green chile peppers, drained

8 ounces Monterey Jack cheese, shredded

8 ounces Longhorn or Cheddar cheese, shredded

2 large eggs

1 (5 ounce) can evaporated milk

2 tablespoons all-purpose flour

½ cup milk (Optional)

1 (8 ounce) can tomato sauce

Instructions:

-Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.

-Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.

-Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.

-Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.

-Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.

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