Chili Relleno Casserole- Sara

CHILES RELLENO CASSEROLE-Sara

• 1 cup of milk
  2 eggs
  1/3 cup of flour
  3 cans (4 oz) whole green chiles  (diced will work just as well)
  1/2 lb Monterey Jack cheese
  1/2 lb sharp cheddar
  Picante or tomato sauce (8 oz)
• Beat together milk, eggs and flour and set aside.  Rinse and drain chiles. Grate both cheeses and mix together. Layer cheese and chiles, alternating,in a round or rectangular glass casserole dish.  Pour egg mixture over the top.  Sprinkle top with cheese.  Cover top with sauce.  
  Bake on 350 for 1 hour.  Turn oven off and leave in for 15 minutes.  Take out and let cool for 15 minutes.  Serve with flour tortillas (and salsa, too).
• You can also add diced, cooked chicken to the layers (1-2 cups) if you want more protein.