Chili Rellenos Casserole

I hate wasting food. It happens all the time that I buy produce and don't use it all before it goes bad. The other night I was trying to figure out what to make for dinner when I noticed I had some leftover evaporated milk in the fridge, so I decided to find a recipe that would use it up. I made some slight changes to a recipe that I found on allrecipes for Chili Rellenos Casserole. I thought it was pretty good, my husband said he was pleasantly surprised, but the two older boys were not big fans. Ah well you can't win 'em all.

Ingredients

• 2 (7 ounce) cans whole green chile peppers, drained
• 16 ounces Monterey Jack and cheddar cheese blend, shredded
• 4 eggs, beaten
• 1/2 can evaporated milk
  
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 can red enchilada sauce
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the cheese, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining cheese, and place under the broiler for 5 minutes. Serve with salsa and sour cream, if desired.