This is what I took for my contribution to Easter dinner. It’s a super easy casserole that can work with a variety of meals, especially BBQ. Try this one and be a hit at your next potluck!
What you need:
1 lb shredded cheddar cheese
1 lb shredded jack cheese
2 (7 oz.) cans whole green chilies
1 (12 oz) can evaporated milk
3 TBSP flour
1 cup beaten eggs (about 5 large)
Preheat oven to 375°F. Drain the chilies, remove membranes. Spray a 9 x13″ casserole pan with non-stick spray. Place a layer of chilies in a 9×13″ casserole pan. Cover with half of the shredded cheeses. Layer with remaining chilies, and cover with remaining cheese. In a bowl beat the eggs, add flour gradually, alternating with the milk and mix well. Pour liquid mixture evenly over chili & cheese the layers. Bake uncovered for 30-35 minutes or until set.