I really love chile rellenos and when I don't have time to stand and make them, this casserole really gives me the taste I want. Even better yet, my super picky little gals love love love them. I serve this with rice and refried beans.
2 4oz cans chopped green chilis
1 lb. monterey jack cheese
1 lb. cheddar
4 eggs- divided yolks and whites
2/3 c evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
mix chilis and grated cheese, put into well greased 9 x 13. Beat egg whites until stiff. Mix yolks with milk, flour, salt and pepper. Fold whites into yolks Pour over cheese and chilis. Mix eggs gently into cheese and chilis.
Bake 60 min at 325.
Serve with a big can red enchilada sauce