Chile Relleno Souffle

From Lost Valley Ranch!

• Ready In: 2 hrs 20 mins
• Serves: 20
• Yields: 20 1/2 cup

Ingredients

• 1 (27 ounce) can diced green chilies
• 1  lb cheddar cheese, grated
• 1  lb monterey jack cheese, grated
• 5  eggs
• 1 (14 ounce) can evaporated milk
• 3  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 1 (10 ounce) can  enchilada sauce

Directions

1. Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles.
2. Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well.
3. In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes.