| Ingredients: 3 Can(s) whole adobo chillis (canned) 1 Pound(s) cheese, monterey jack 1 Pound(s) sharp cheese, cheddar 3 beaten egg 3 Tablespoon(s) flour 5 1/2 Ounce(s) evaporated milk 1 Can(s) salsa |
Directions:
3 cans whole green chilies -- (mild, 7-oz cans) 1 pound Monterey jack cheese -- shredded 1 pound sharp cheddar cheese -- shredded 3 whole eggs -- beaten 3 tablespoons flour 5 1/2 ounces evaporated milk -- (1 can) 1 can salsa -- or enchilada sauce, anything interesting Wash chiles, remove any seeds and pat dry. In a 13x9-inch pan, layer half the chiles, then half the cheeses. Repeat layers but save 1/2 cup cheese for topping. Beat eggs, add flour and milk, and beat until blended. Pour egg mixture over chiles and cheese. Casserole can be refrigerated at this point if desired. Bake at 350 degrees for 30 minutes. Spread tomato sauce evenly over top. Sprinkle with reserved cheese and bake 15 minutes longer. Cut into squares and serve. |