Chili relleno pie

      2 cn 8 oz. ea. green chilies
      1 lb Jack cheese, sliced
      1 lb Cheddar cheese, sliced
      4 tb Whole wheat flour
      1 c  Evaporated milk
      1 c  Sour cream
      4 ea Eggs
      1 c  Diced chicken, cooked (opt)
      2 c  Mild salsa

Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes. Serves 8


Yield: 8 Servings