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Chili Rellenos Cassarole

List of Ingredients




2 (7-ounce) cans whole green chilies, split and seeded
4 cups shredded Monterey Jack cheese
4 eggs
2 cups milk
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can enchilada sauce



Recipe



1.Preheat oven to 325*F (160*C).
2.Grease a 13 x 9 x 2-inch baking pan and line the chilies on the bottom of pan. Sprinkle the
cheese evenly over chilies. Set aside.
3.In a medium mixing bowl, beat with electric mixer the eggs, milk, flour, salt and pepper. Pour
over chili/cheese mixture.
4.Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for
additional 15 minutes.

Serves 6.