Mom's Chilles Rellenos Casserole
1 cup 1/2 and 1/2
2 large eggs
1/3 cup flour
3 4oz cans whole green chiles
1/2 lb Jack Cheese, shredded
1/2 lb Cheddar Cheese, shredded
1 8oz can tomatoe sauce
Beat 1/2 and 1/2 with eggs and flour until smooth.
Split open chiles, rinse out seeds and drain on a paper towel.
Mix cheeses, reserve 1/2 cup cheese for topping.
Make alternating layers of remaining cheese, chiles, and egg mixture in a 13 inch baking dish.
Pour tomatoe sauce over top and sprinkle with remaining cheese.
Bake at 375 degrees for 1 hour, or until cooked in the center.