Chili Rellenos Casserole II

1 (7-ounces) can of whole green chilies
1 pound shredded Mexican blend cheese
1 pound shredded Monterey Jack cheese
2 (12-ounces each) cans of evaporated milk
salsa of your choice, drained
2 Tablespoons of flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
4 eggs

 Preheat oven to 400 F. Split and de-seed the green chili peppers.
Cover bottom of Prepared 8″ x 8″ baking dish with the chilies.

Sprinkle with shredded Mexican blend cheese and keep layering until you run out of chilies. Mix flour, eggs, milk, salt and pepper and pour over chilies and cheese.

Bake for 30 minutes. Remove from oven.

Sprinkle all of the Monterey Jack Cheese on top

Spread salsa over cheese, being careful that it stays on top of the cheese. Return to the oven for 15 minutes of until the cheese is melted and slightly brown. Enjoy.