Chile Relleno Casserole
Makes about 12 servings
Preheat oven to 325 degrees. Lightly grease a 13x9x2 baking pan. Drain chiles, wash, open, and flatten half of the chiles on the pan. Cover the chiles with the Cheddar cheese. Layer the rest of the chiles on top of the cheddar cheese. Cover this layer with the Monterey Jack cheese.
Beat the egg whites until stiff. Mix together in a separate bowl the milk, flour, salt, pepper, and egg yolks. Add this mixture to the whites and pour it over the layers of chiles and cheese.
Cover the pan with tin foil and bake for one hour. Uncover, spread tomato sauce on top and bake an additional 30 minutes.