Chili Relleno Casserole
1 large can whole green chilies that have been peeled and the seeds removed
1/4 to1/3 lb. Jack cheese shredded & 1 cup Cheddar for top
4 eggs
1/3 Cup Milk
1/2 Cup Flour
1/2 Teaspoon baking powder
1 medium can Enchilada sauce
Shred cheese and stuff chilies. Butter 1 1/2 qt. casserole dish and arrange stuffed chilies in bottom side by side.
Beat the 4 eggs with mixer till thick and foamy. Add 1/3 Cup milk, 1/2 Cup flour, and 1/2 teaspoon baking powder. Beat till smooth as possible.
Pour egg batter over chilies, moistening evenly. Sprinkle with remaining cheddar cheese.
Bake uncovered at 375 F for 30 minutes until puffed and set. Serve with enchilada sauce if desired.
