JUANITA ORTEGA'S CHILI RELLENOS

      Title: JUANITA ORTEGA'S CHILI RELLENOS
  Categories: Cheese, Eugenia pot
       Yield: 12 Servings
  
      21 oz Green chili peppers --
            Rinsed
     3/4 lb Shredded Monterey Jack
            Cheese
     3/4 lb Shredded Colby cheese --
            Longhorn style
       3    Whole eggs
       3 tb Flour
       6 oz Evaporated milk
       6 oz Taco sauce -- bottled or
            Canned
  
   In a 9- by 12-inch casserole, continuously layer 3 small cans chilies,
   split and laid flat, and the two cheeses until all ingredients are
   used, ending with cheese on top. In a separate bowl, blend eggs,
   flour and unsweetened condensed milk. Pour mixture over chili-cheese.
   Bake 350F for 30 minutes. Top with taco sauce and bake 30 minutes
   more.

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