chile rellenos baked casserole

[sniper]

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

[Highlander]

Veggie too...

[Pilgrim]

MMMmmmmmmmm.

First time I had chile rellenos was when I bought the peppers in the farmer's market in San Antonio.  We took 'em home to Bryan and found recipes.

How many peppers for that one?  I'm thinking two....

We may try that one!  Thanks.

[ack1961]

Thanks. We've got a Christmas tree-burning party (it's sort of a tradition down here) to go to this this weekend. 
This will be a perfect dish to bring.  Thanks a lot for posting - I was looking for ideas.