Recipe by Country Cook in Oklahoma
I love the original chile relleno's but this is so much quicker to make.
- 2 (7 ounce) cans whole green chilies
- 8 ounces cheddar cheese
- 10 eggs, slightly beaten
- 8 ounces monterey jack cheese
- 1 1⁄2 cups milk
- 2 tablespoons flour