Chile Relleno Casserole

Recipe from Mimi (Colorado Cache)

Ingredients

• 4 (7 oz) cans whole, mild green chiles

• 4 cups (1 lb) Monterey Jack Cheese, in 1/4” slices

• 5 eggs (try 10)

• 1 1/4 cups milk (try 2 1/2 c)

• 1/4 cup flour try 1/2 c)

• 1/2 teaspoon salt

• dash of black pepper

• 4 cups (1 lb) cheddar cheese, shredded

Directions

Preheat oven to 350˚ F.

Slit chiles lengthwise on one side. Remove seeds and drain. Put Monterey Jack cheese slices place inside chiles.

Place stuffed chiles in an ungreased 9x13” baking dish.

Mix eggs, milk, flour, salt and pepper well, and pour over chiles.

Sprinkle top with grated Cheddar.

Bake uncovered for 45 minutes.