Chili Relleno Pie

2 cans (8 oz. ea.) green chilies

1 lb jack cheese, sliced

1 lb natural cheddar cheese, sliced

4 T whole-wheat flour

1 cup evaporated milk

1 cup sour cream

4 eggs

1 cup diced chicken or turkey, cooked (opt)

2 cup mild salsa

Cut chilies open and line 8" x 13" baking dish with them.

Layer both cheeses evenly over chilies. Add any remaining

chilies over the cheese layer. Mix flour with small amount

of milk; using a wire whisk helps to make a smooth paste.

Mix in remaining milk and sour cream. Beat in eggs, one at a

time; add diced meat. Pour over chilies and cheese; bake for

30 minutes at 350 degrees. Pour salsa over top and bake an

additional 15 minutes.

Serves 8