Baked Chili Relleno

Baked Chili Relleno

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
1/2 tomato sauce

Preheat oven to 350 degrees. Spray a baking dish with cooking spray. 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 sauces on top of casserole. Bake 25 to 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes to melt cheese and until casserole is bubbly. Serve hot.

*Johnna's tip: Chili Relleno are a JKGF favorite at Latin American restaurants. One of the best ones is actually found in a small restaurant in Raleigh, N.C. (*if we find out the name, we will definitely report...can't remember at the present...) Serve with Spanish rice and refried beans, delicious!

Picture source: http://www.recipezaar.com/26857