CHILIES RELLENOS BAKE
4 egg whites
1/3 cup all purpose flour
16 oz. shredded Mexican blend cheese
1 cup evaporated milk
3 cans whole green chilies
1 8 oz. can enchilada sauce
Heat oven to 350F.
Spray a 2 quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place 1/2 the green chilies in baking dish. Cover with 1/2 of the egg mixture. Spread 1/3 of the cheese on top. Repeat layers, saving last 1/3 of the cheese. Pour sauce on top of casserole. Bake @ 350*F. for 25 to 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes to melt cheese and until casserole is bubbly.
6 to 8 servings
instead of the canned chilies, i use a dozen Pablano Peppers with the seeds and stems removed, cut open so i can layer them flat like one would a Lasagna
