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