Filling Chile Relleno Casserole

A friend of mine made something similar to this a few years back for breakfast. It was so good I had to have the recipe. This is definitely one of my savory favorites. Thanks Linda for sharing your recipe.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2  cups half-and-half cream
• 4  eggs
• 2⁄3 cup flour
• 2 (27 ounce) cans whole green chilies, drained
• 2  cups monterey jack cheese, shredded
• 2  cups cheddar cheese, shredded
• 2 (8 ounce) cans tomato sauce

Directions

1. Preheat oven 375°F.
2. Beat half & half, 4 eggs and flour until smooth.
3. Split whole chilis open, clean seeds off and drain on paper towl.
4. Mix cheese, reserving 3/4 cup for top.
5. Make alternate layers chilies first, remaining cheese, and egg mixture in a deep 1-1/2 qt baking dish or a 9x13 casserole dish and repeat. Pour tomato sauce over top.
6. Sprinkle with reserved cheese.Cover with foil, bake at 375°F for 1 hour and 15 min without foil or until cooked in center.
7. Let rest 10 minutes to set before serving.