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Chili Rellenos

21 ounces green chili peppers -- rinsed
3/4 pound monterey jack cheese -- shredded
3/4 pound colby cheese -- shredded
3 whole eggs
3 tablespoons flour
6 ounces evaporated milk
6 ounces taco sauce -- bottled or canned

In a 9- by 12-inch casserole, continuously layer 3 small cans chilies, split and laid flat, and the two cheeses until all ingredients are used, ending with cheese on top. In a separate bowl, blend eggs, flour and unsweetened condensed milk. Pour mixture over chili-cheese. Bake 350F for 30 minutes. Top with taco sauce and bake 30 minutes more.

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