Ingredients:
2 cans Ortega whole green chilies
1 package of shredded monterey jack cheese
1 package of shredded cheddar cheese
1 can Ortega chili salsa-medium
1 small can evaporated milk (not Eagle brand)
3 eggs
3 Tablespoons flour
Directions:
Wash, de-vein and de-seed chilies in cold water, drain and place in a bowl. In a separate bowl, mix cheeses together. Coat an 8×8 inch pan (glass or metal) with cooking spray.
Start forming layers in the pan, alternating with a layer of chilies and then a layer of cheese. Final layer on top should be cheese.
In a separate bowl, beat together evaporated milk, eggs, and flour. Slowly pour over layers of cheese and chillies in pan. Shake the dish so the milk mixture sinks to the bottom of the pan.
Bake at 350 degrees for 45 minutes.
Pour salsa on top and bake for additional 15 minutes. Remove from oven and let rest briefly until cheese is set.
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