- 1 1/2 cups milk
- 2 Tablespoons all purpose flour
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 each, 7 ounce cans of whole green chili, split open
- 4 cups shredded cheddar cheese
- 4 cups shredded Monterey Jack cheese
Lightly grease 9×13 inch glass baking dish. Beat first 5 ingredients in medium bowl. Arrange chilies from one can in prepared dish, covering bottom completely.Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes.
Preheat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes before serving.
This dish can be prepared 1 day ahead, covered and refrigerated before cooking. This Casserole serves 8, but can also be cut in half to feed four.