A-Z Letter R is for Rellenos

Chiles Rellenos is one of my favorite things to eat; but it can be a giant pain to make. If you haven't already sensed a pattern here, quick and easy dinners are my thing. This dish is great to make a day a head of time, when you  know you won't have the opportunity to make dinner the next day. Bottom line; I won't allow my lack of time to sacrifice taste. This is a recipe that I feel is an awesome compromise: chiles rellenos casserole. Oh man, do we scarf this one up like crazy. There are NEVER any left overs.

Before baking it should look like the picture above; after the picture below. Sorry it's a little blurry!

Ingredients
12 ounce can of green chiles (without seeds) *Where we live it is very hard to find fresh whole chiles-if you can find them, use them.
1 lb of Monterey Jack cheese grated
2 eggs
1 cup of milk
4 tbsp of flour
1-8 oz can of tomato sauce
2 tsp butter

Layer chiles with 3/4 lb of the cheese in a 9 x 13 casserole dish. Sprinkle with butter. Beat eggs, milk and flour together and pour over chiles. Cover and refrigerate over night. About 1 1/2 hours before serving, remove from the refrigerator and bring up to room temp. Bake uncovered in 350 degree oven for 1 hour. Remove from oven and spread on tomato sauce and cheese. Return to oven and bake for an additional 15 minutes.  Yields 8 servings. (Or one serving for my Dad. LOL)

Please excuse the sloppy plating;  I was rushing to get this done.