Chiles Rellenos

I made these SUPER chiles rellenos for the potluck today. Nana found the recipe in the"Great Eats-Darrington Community Center Cookbook". The cookbook was a Christmas gift from our neighbor, Gretchen. It contains alot of good recipes. Nana has been making this delicious dish for a few of our family get-togethers. Aunt Katherine loves it and requested the dish for our 4th of July BBQ. I thought that we could share the recipe. Here it is:

CHILES RELLENOS
1 pound of grated cheddar cheese
(you can also use Monterey Jack but we prefer cheddar)
3-7 oz. cans whole green chiles
3 eggs (beaten)
3 T. flour
Half cup of milk
1-15 oz. Tomato Sauce or Enchilada Sauce (optional)

Wash chiles, remove seeds and pat dry. In a greased 9"x13" baking pan, layer half of the chiles. Then half the cheeses, repeat the layers, but save 1/2 cup of cheese for the topping. In a bowl, beat the eggs, flour, and milk until smooth. Pour the egg mixture over the chiles then add the 1/2 cup of topping cheese. Bake at 350 degrees for 30-45 minutes. Then add tomato sauce or enchilada sauce (optional). Let it set for 15 minutes then cut into squares. Makes 8-10 servings.