Chiles Rellenos Casserole

I adopted this from the Recipezaar account. It was good as is, but I had to make a couple changes for it to work for me. Came out a little runny (maybe because I used skim milk), so may need some additional adjustment. I would probably change out the mozzarella for Monterey jack or a Mexican cheese next time also. Good served with sour cream.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2 (4 1/4ounce) cans whole green chilies
• 6  ounces sharp cheddar cheese, shredded
• 2  whole green onions, minced
• 6  ounces mozzarella cheese, shredded, divided
• 3  eggs
• 2  cups milk
• 1⁄4 cup all-purpose flour, plus
• 2  tablespoons all-purpose flour
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (7 ounce) can green chili salsa

Directions

1. Preheat oven to 325°F Grease an 8x8-inch baking dish.
2. Split chile peppers lengthwise and remove seeds and veins.
3. Spread chiles in a single layer in the prepared baking dish.
4. Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
5. In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
6. Pour over chiles and cheese.
7. Bake for 50 minutes or until a knife inserted in custard comes out clean.
8. Meanwhile, mix salsa with the remaining mozzarella cheese.
9. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
10. Let stand for 5 minutes before serving.