Chili Relleno Casserole

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3 to 4 (7oz.) cans green chilies
large, flat, mild
1 lb. grated Muenster cheese
1 lb. grated Monterey Jack cheese
4 beaten eggs
1 (12oz.) can evaporated milk
3 Tbsp. flour
1 tsp. salt

Sauce

2 (8oz.) cans tomato sauce
2-3 oz. (approximately 1/2 can) diced jalapeno chilies

Wash chilies and remove seeds, drain well and dry between paper towels. Place chilies flat in casserole and layer with mixed cheeses. Repeat. Beat eggs in separate bowl and mix in evaporated milk, flour and salt. Pour over casserole. Bake in preheated 325 degree oven for 1 hour. Mix sauce, pour over casserole and bake an additional 30 minutes.

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