From Barbara Hansen
Ingredients:
2 cans (27 oz) green chiles, whole, roasted
2 lbs. monterey jack cheese, shredded
2 cups evaporated milk (1 can plus regular milk ok)
4 tablespoons flour
4 large eggs
1, 8 oz. can tomato sauce
Devain chilis and lay out flat in casserole dish. Alternate layers of chilis and shredded cheese. Next combine flour and small amount of milk to make a paste. Add remaining milk. Beat eggs in separate bowl and fold into milk. Beat mixture until frothy. Pour over cheese and chili layers. Bake 30 minutes at 350 degrees F. until set. Pour tomato sauce over top and bake an additional 15 minutes. Enjoy!
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