Best Chile Relleno Casserole

2 (7-ounce) cans whole mild green chilies
1 pound jack cheese, shredded
1 pound cheddar cheese, shredded
4 eggs
cup milk
tablespoons flour
1 (8-ounce) can tomato sauce
1 (8-ounce) jar salsa

In a 9-by-13-inch casserole, layer chilies and cheese (two layers), beginning with chilies.
Blend eggs, milk and flour and pour over chilies and cheese.
Bake at 350° for 30 minutes.
Mix tomato sauce and salsa, pour on casserole and bake 20 minutes.
Let stand 10 minutes.

6 servings