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Nana's Chilies Rellenos

1 can (27 ounces) whole green chilies, drained
4 cups (16 ounces) shredded sharp cheddar cheese
4 eggs
1 can (12 ounces) evaporated milk
1/4 cup all-purpose flour
1 can (29 ounces) tomato sauce
1 envelope taco seasoning
8 ounces sharp cheddar cheese, cut into 1-inch cubes

Slice chilies in half and remove seeds. Arrange half of the chilies in
a greased 13-in. x 9-in. baking dish. Sprinkle with shredded cheddar
cheese. Cover with remaining chilies. In a small mixing bowl, beat
eggs, milk and flour until smooth; pour over cheese. Bake, uncovered,

Printed from tasteofhome.com Nov 19, 2008

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Nana's Chilies Rellenos cont.

at 350° for 30 minutes. Whisk tomato sauce and taco seasoning
until blended; pour over casserole. Carefully place cheese cubes on
top in a checkerboard pattern; bake 10-15 minutes longer or until top
is set. Let stand for 10 minutes before serving.

Yield: 8-10 servings.