1 large or 4 small cans whole green chilies (about 12 chilies)
1 lb. Monterey Jack cheese, sliced
1 lb. Cheddar or Colby cheese, sliced
1/2 c. flour
1 c. milk
2 eggs beaten
1 (16 oz.) jar picante sauce
Tear open chilies and lay flat(for a milder casserole, remove seeds
and veins). Grease an 8x11 inch baking dish. Layer 1/3 of chilies
in bottom of dish. Folllow with 1/3 of Monterey Jack cheese and
1/3 of Cheddar of Colby cheese. Repeat layers twice, ending with
Cheddar or Colby on top. Set aside. In a medium bowl, blend
flour, milk and eggs with hand mixer until smooth. Pour over
cheese and chili layers. Bake uncovered at 300 degrees for 40 minutes, or
till hot and bubbly. Top with picante sauce and bake 5 minutes
more. Serves 6.
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