Chili Rellenos Casserole

Are you ready for this, friends?  This might be the greatest Mexican vegetarian entree in the history of ever.  You use canned (that's right, I said canned) green chilis, plenty of cheese (part skim please!) and a little bit of homemade enchilada sauce (it's easy, I promise!)  This could not be simpler and it is so gooey and delicious!  Enjoy!

Chili Rellenos Casserole (adapted from allrecipes.com)

4 (4 oz.) cans whole green chilis, drained
8 oz. shredded cheese (I used 2% Mexican blend)
3 eggs, beaten
1 (12 oz.) can 2% evaporated milk
2 T. flour
1 can enchilada sauce (or make your own - you can find my recipe here)

Preheat the oven to 350.  Spray an 8X8 pan with cooking spray.  Lay half of the chilis evenly in the bottom of the dish (I split mine down one side so they layed flatter).  Sprinkle with half of the cheese, then cover with the remaining chilis.  In a large bowl, mix together the eggs, milk and flour and pour over the top of the chilis.  

Bake in the preheated oven for 30 minutes.  Remove from the oven and pour the enchilada sauce over the top, then sprinkle with remaining cheese.  Continue baking an additional 15 minutes.  Allow to sit for 10 minutes before serving.

4 main dish servings (331 calories each serving) according to my calculator on loseit.com
You could also serve this as a side and make it 6 or 8 servings!