14 oz. Canned green chiles (2 cans)
1 lb. Monterrey Jack cheese, sliced
1 lb. Cheddar cheese, sliced
4 Teaspoon Whole wheat flour
1 Cup Evaporated milk
1 Cup Sour cream
4 Eggs
1 Cup Cooked chicken or turkey, diced
2 Cup Mild salsa
Preheat oven to 350 F.
Cut chiles open and line a 9×13−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 or 10 servings.