Chili Relleno

2 or 3 small cans green chilies (wash and drain)
1 8 oz pkg. Monterey Jack cheese, grated
1 8 oz pkg. Cheddar cheese, grated
4 eggs
2 small cans evaporated milk
sliced tomatoes

Layer in casserole dish:
Chilis(slice and lay flat)
1 cheese
chili
other cheese

End with cheese on top. Beat eggs with canned milk. Pour over chili and
cheese. Slice tomatoes over top. Bake for 1 hour at 325 degrees.

I like to serve with
Cornbread Casserole


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