the.zzzone
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"in the kitchen"
jan's veggie stuff
Chile Relleno Casserole
3 x 4-oz cans of whole green chili peppers
¾ lb Monterrey Jack Cheese
¾ lb Longhorn Cheese
3 whole eggs
6 oz. evaporated milk
3 tablespoons flour
6 oz. enchilada sauce
Make three layers of first three ingredients starting with peppers, ending with cheese.
Combine next
three ingredients and pour over layers.
Bake 30 minutes at 350, remove from oven and pour enchilada sauce over top.
Return to oven for 30 more minutes