Easy Chile Rellenos Casserole
  1. Preheat oven to 325.
  2. Remove chiles from the can. Open them so they lay flat. Rinse gently under running water to remove seeds and membranes. (You can leave the seeds in if you want your casserole to have a little more spice!) Pat them dry and layer 1/2 the chiles on the bottom of an ungreased 9 x 13 pan. Cover with Cheddar cheese. Layer the rest of the chiles on top and cover with Jack cheese.
  3. Separate the eggs into two small bowls. Beat the egg whites until they form stiff peaks. Add the evaporated milk, flour and seasonings to the bowl with the egg yolks. Beat mixture until ingredients are well blended. Gently fold in the egg whites to the yolk mixture and pour evenly over the chiles and cheese.
  4. Cover casserole with tin foil and bake for 1 hour.
  5. Meanwhile, mix the tomato sauce with the salsa to form a nice sauce.
  6. After an hour, remove the casserole from the oven. Remove the tin foil and cover the cheese with tomato/salsa blend. Return the casserole to the oven and bake uncovered for an additional 30 minutes.
  7. Remove from the oven and allow to set for at least 15 minutes.
  8. Cut into squares, serve with rice and beans or your favorite chips and salsa.