Chiles Rellenos With Tomato Casserole

Very easy and tasty casserole made a bit different with the addition of tomato sauce on top. I put an additional "hot" Mexican style can of tomato sauce on top. I've brought this to 2 parties in the last month and everybody loved it, even the kids.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 2 (7 ounce) cans whole green chilies
• 2  cups monterey jack cheese, grated
• 2  cups sharp cheddar cheese, grated
• 1  cup evaporated milk (1 can, or 1 c. half & half)
• 1 (8 ounce) can tomato sauce (Contadina brand works well with this)
• 4  large eggs
• 1⁄3 cup all-purpose flour
• 1  teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Split chilis lengthwise in half, clean out seeds and rinse off.
3. Beat milk, eggs, flour, and salt until smooth.
4. Mix cheeses together saving 1/2 cup for top.
5. Make alternating layers of #1)cheese #2)chilis #3)egg mixture.in a greased large deep casserole.
6. Pour tomato sauce over top and cover with remaining cheese.
7. Bake 1 hour or until cooked in center in 350 degree oven.
8. Let rest 5 minute before cutting.