Meatless Chile Rellenos Casserole

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 3 (4 ounce) cans diced green chilies, rinsed and drained
• 2 cups monterey jack cheese, shredded
• 2 cups cheddar cheese, shredded
• 4 teaspoons whole wheat flour
• 1 cup evaporated milk
• 1 cup plain yogurt (or sour cream)
• 4 eggs
• 1 (15 ounce) can pinto beans, rinsed and drained (or black beans)
• 12 -16 ounces salsa (any kind)
• 1 cup crushed tortilla chips

Recipe

• 1 line a 9 x 13 baking dish with the green chiles.
• 2 layer both cheeses evenly over the chiles, adding remaining chiles over the cheese layer.
• 3 in a bowl, mix the flour with about a tablespoon of the evaporated milk with a whisk to make a smooth paste.
• 4 mix in the remaining evaporated milk and yogurt or sour cream.
• 5 beat in the eggs, one at a time, and add the beans.
• 6 pour thix mixture over the chiles and cheese.
• 7 bake for 30 minutes at 350f.
• 8 pour the salsa and crushed tortilla chips on top and bake 15 more minutes, with the broiler on for the last 5 to get a nice crunchy top.