*I also make this with red, yellow, and orange peppers, as seen in the picture.
Chiles Rellenos Casserole
About five medium long, green chilies, cut in half with seeds and pulp removed, sliced into small pieces.
About 1 c. Monterey Jack cheese, shredded
About 1 c. Mozzarella or Cheddar cheese, shredded
3 eggs, beaten
1 (5 oz) can evaporated or regular milk
2 Tb. flour
1 (8 oz) can tomato sauce
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies.
In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.