Chili Relleno Casserole

Serves 4

2 4 oz cans of green chilies, diced or whole
8 oz shredded Mexican cheese

4 eggs
1 cup of milk
1 Tbls. Flour
1 tsp. cumin

Enchilada sauce, optional

Preheat oven to 350’. Layer chilies and cheese in an 8x8 pan starting with cheese. Put flour and cumin in a bowl with a small amount of the milk. Whisk until the lumps disappear. Add eggs and whisk well. Add the remaining milk and mix until smooth. Carefully add the egg milk mixture to the cheese and chili layers.

Bake about 50 minutes. Let stand for a few minutes before slicing. Serve with enchilada sauce.

If frozen, defrost and warm gently in oven or individual portions can me microwaved.