Chile Relleno Caserole

This is a family favorite.

Ingredients:
10 extra large eggs
4 cans of El Paso whole green chiles
16 oz cheddar and Monterey Jack shredded cheese

Procedure:
1. Drain chiles and remove seeds
2. Put eggs in medium sized bowl and mix well
3. Spray bottom of 9 x 13 dish with olive oil then add half of the egg mixture
4. Lay half of the chiles across the top of the egg mixture in a single layer with the inner side of the chile facing up.
5. Put one ounce of cheese on top of each chile.
6. Place remaining chiles over the first layer of chiles, this time facing down (essentially making little sandwiches)
7. Pour remaining egg mixture over chiles. Then top with remaining cheese.
8. Place in a preheated 350 degree oven for 35-40 minutes.
9. We cut this into 8 large piece ( 310 calories, 22.8 g protein, .9 g carbs 21g fat)

You can also add salsa and/or sour cream. Makes a great dinner.