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Chili Relleno Casserole




Source of Recipe


Nancy Bateman






Recipe Introduction










List of Ingredients



• 4 egg whites
  
• 1 C. canned milk
  
• 1/3 C. flour
  
• 8 whole green chilies, roasted and cleaned
  
• 2 C. Monterrey Jack cheese, grated
  
• 1 bag or 2 C. Mexican cheese blend
  
• 8 oz. can tomato sauce
  






Instructions



1. Combine egg whites, milk and flour, beat until blended. Place half of the chilies in a sprayed baking dish. Cover with half of the egg mixture. Remove and set aside 1/2 cup of each cheese. Sprinkle egg mixture with half of each of the remaining cheeses. Top with remaining chilies and then remaining egg mixture. Cover with the remaining half of the cheeses and pour tomato sauce on top.
   
2. Bake at 350 degrees F. for 20 minutes. Sprinkle the reserved cheese and bake for 30 minutes more. Edges will be bubbly and cheese will be melted.