A neighbor gave us some fresh green chiles and we were craving Chile Rellenos...but not enough to do the work to make them. This casserole is close enough and yummy! Another from Allrecipes with changes as recommended by reviewers.
2 (7 ounce) cans whole green chile peppers, drained and chopped
8 ounces shredded cheese (use monterey jack, mexican cheese, cheddar, a mix of any of them)
3 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1 can enchilada sauce
Preheat oven to 350 degrees F (175 degrees C). Spray a 8x8-inch baking dish with cooking spray.
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.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.