Chili Rellano Casserole/Salad
                            Ann Owens


3  7oz. cans   whole chilies
1 lb.                jack cheese, grated
1 lb.                sharp cheddar, grated
                           (reserve 1/2 c.)
3                      eggs
3 Tsp.             flour
13 1/2 oz.       evaporated milk
15 oz.               tomato sauce

    Remove seeds from chilies.
    Layer 1/2  of the chilies in a 9 x 13 pan.   Add 1/2 of the cheese.  Repeat layers.
    Beat eggs, add flour and milk and mix.  Pour mixture over the chilies and cheese.
    Bake 30 minutes at 350.
    Spread tomato sauce on top and sprinkle with the remaining cheese.
     Bake another 10 - 15 minutes.