Chili Relleno Casserole

Ingredients

• Spray a 2 quart baking dish with non-stick coating.
• 3 eggs, beaten
• 1 cup evaporated skim milk
• 1/3 cup flour
• Combine first 3 ingredients, beat till smooth.
• 1 1/2 cups shredded reduced fat cheddar cheese
• 1/2 cup shredded Jack cheese
• Combine cheeses in another bowl, reserve 1/2 for topping.
• 3 4 ounce cans green chili peppers, drained and seeded
• Arrange half the peppers in baking dish. Sprinkle with half of the remaining cheese, pour half of the milk mixture over. Repeat layers.
• 8 ounce can tomato sauce
• Pour tomato sauce over top. Bake uncovered at 350 F for 30-35 minutes or till just set. Sprinkle with reserved cheese. Let stand 5 minutes to melt cheese. Cut into 6 sections.