Chiles Rellenos Pie
This is a wonderful brunch or supper dish.

14 ounces canned green chiles (2 7-ounce cans)
1 pound Monterrey Jack cheese, sliced
1 pound Cheddar cheese, sliced
4 tablespoons whole wheat flour
1 cup evaporated milk
1 cup sour cream
4 large eggs
1 cup cooked chicken or turkey, diced
2 cups chunky salsa (your choice)
Preheat oven to 350°F. Cut chiles open and line a 9x13-inch baking
dish with them. Layer both cheeses evenly over chiles. Add any
remaining chiles over the cheese layer.
Mix the flour with a small amount of the milk; using a wire whisk,
make a smooth paste. Mix in the remaining milk and sour cream. Beat in
the eggs, one at a time, and add the diced meat.

Pour mixture over chiles and cheese. Bake for 30 minutes at 350°F.
Pour salsa over top and bake an additional 15 minutes. Makes 8 to 10
servings.