Chili Relleno Casserole

This recipe and photos are from Kami, and is so quick, easy, tasty and vegetarian! I changed the recipe from whole chiles to chopped chiles because we cannot get whole chiles where we live and she chops them anyway.

2 - 4oz. Cans Chopped Green Chiles
1 - 8oz. Can Tomato Sauce
2 - Eggs
1 - Cup Half & Half
1/3 Cup Flour
1/2 lb. grated cheese (your choice)
Beat half and half, eggs and flour in a bowl until smooth. Layer the chiles, egg mixture, tomato sauce and cheese into an 8×8 glass pyrex dish. Bake for 1 hour @ 350.

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