2 (4oz) cans whole chilis drained
1/2-1 C cheese, divided
2 eggs beaten
1 (5 oz) can evaporated milk
2 TBS flour
1/2 C milk
1 can tomato sauce
Prehead oven to 350 degrees fahrenheit. Grease 8x8 pan. Mix both kinds of milk, flour, and eggs in a bowl. Layer 1 can chilis (cut so they lay flat), 1/2 cheese, 1 can chili, egg/milk mixture. Bake 25 minutes. Pour tomato sauce on top. Bake another 15 minutes. Sprinkle on rest of cheese. Serve.
(adapted from recipe at allrecipes.com)
1 comment:
I used 1/2 of a 12 oz can of evaporated milk in this recipe and the rest in the Almond Chicken recipe.
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