Chili Relleno Casserole II

Ingredients

 * 4 eggs
 * 1- 1/2 cups milk
 * 2 tablespoons all purpose flour
 * 1/2 teaspoon pepper
 * 1/4 teaspoon salt
 * 3 7-ounce cans whole green chilies, split open
 * 4 cups shredded Cheddar (about 1 pound)
 * 4 cups shredded Monterey jack (about 1 pound)

Directions

 * 1) Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend.
 * 2) Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese.
 * 3) Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes.
 * 4) (Can be prepared 1 day ahead. Cover and refrigerate.)
 * 5) Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges about 45 minutes.
 * 6) Cool 20 minutes and serve.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group