Chile Relleno Casserole (Brenda Lisa’s recipe)

1 ½ c. Monterrey jack cheese

2 (4 oz.) cans diced green chilies

4 tbsp. flour

3 c. milk

6 eggs

Preheat oven 325°

Sprinkle ¾ c cheese on bottom of greased pan. Top with chilies and remaining cheese.

Place flour in bowl.  Gradually add milk, stirring until smooth.  Stir in eggs.  Pour over cheese.

Bake for 45 to 50 minutes. 

Cool for 10 minutes.

Server with salsa and desired toppings.