2 (7 ounce) cans whole green chile peppers, drained
16 ounce pkg ColbyJack cheese, shredded
3 eggs, beaten
5 ounces evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce
Preheat oven to 350 degrees F (175 degrees C). Spray a 8x8-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the cheese, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top. Sprinkle with remaining cheese, bake another 15 minutes and serve.
16 ounce pkg ColbyJack cheese, shredded
3 eggs, beaten
5 ounces evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the cheese, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top. Sprinkle with remaining cheese, bake another 15 minutes and serve.
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