Chili Relleno Casserole

Ingredients:

1 (27 ounce can) of Whole Ortega chilies
2 lbs. Shredded Monterey jack cheese
1 – 12 ounce can of evaporated milk
1 egg
1 tablespoon of flour

Directions:

Preheat oven to 325 degrees.

Clean the chilies, then layer the chilies in a baking dish. Spread the cheese on top of the chilies and repeat layering steps again. Mix the evaporated milk, egg and flour together and pour on top of the layers in the pan. Cover with foil and bake at 325 degrees for 1 hour. Remove the foil and bake for an additional 20 minutes at 400 degrees or until the top is browned nicely.