by Judy in CA
1 large can Ortega Chili
1 cup cheddar cheese
1/2 cup jack cheese
4 eggs, beaten
2 TBS flour
1/2 tsp. salt
1 large can evaportated milk
1 (7 1/2 oz.) can tomato sauce (or enchilada sauce)
Use 9 x 13 inch pan. Line casserole with chilies. Put all cheese on top of chilies. Beat eggs, flour, salt, and milk together. Pour over top of cheese. Bake at 375 for 35 minutes or until set. Take out and pour tomato sauce over top. Bake 5 minutes longer.
Serve with fresh pico de gallo salsa. Mmmm!
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