Chile Relleno Casserole

2 (7oz) cans whole green chili peppers drained
1C shredded cheddar cheese
2/3 cup evaporated milk
1/2 cup milk
1 cup Monterey Jack cheese shredded
3 eggs beaten
2T flour
1Cup salsa


1. Preheat oven to 350 degrees
2. Spray 9x13 pan with cooking spray. Lay half the chilies in bottom of pan and cover with half of the jack and cheddar cheese's. Top with remaining peppers.
3.In a bowl mix together the eggs,flour,evaporated milk and plain milk. Pour the mixture over the chilies.

4.Bake for 25 min. Remove from oven,pour salsa evenly over the top and bake for another 15-20 min. Sprinkle with remaining cheese and top with sour cream.