Easy Chile Relleno Casserole

This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks.

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

Ingredients

• 1  cup half-and-half
• 2  eggs
• 1⁄3 cup flour
• 3 (4 ounce) cans whole green chilies
• 1⁄2 lb monterey jack cheese, grated
• 1⁄2 lb cheddar cheese, grated
• 1 (8 ounce) can tomato sauce

Directions

1. Beat Half& Half with eggs and flour til smooth.
2. Split open the chilies, rinse and remove seeds.
3. Wipe dry with paper towels.
4. Mix together the cheeses setting aside 1/2 cup cheese for the topping.
5. In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
6. Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
7. Bake uncovered for 1 hour at 375 degrees.
8. Enjoy!