Chili Relleno Casserole
- 2 cups evaporated milk
- 4 whole eggs
- 1 cup flour
- 2 7 oz cans green chiles, chopped
- 1 lb jack cheese, grated
- 1 lb sharp cheddar, grated
- 1 16 oz jar salsa picante
Beat evaporated milk, eggs, and flour until smooth; set aside.
Mix cheeses together. Reserve a portion for the top.
Layer 9x13 pan starting with the cheese then chiles and then milk mixture. Repeat process for two layers.
Pour the salsa over the top and sprinkle with the reserved cheese. Bake for 45-60 minutes at 350 if using a metal dish or 325 if using a glass dish.