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Chili Rellenos Casserole

3 7-oz cans whole green chiles
12 oz evaporated milk
3 T. flour
2 8-oz. cans tomato sauce
pinch salt
cumin
pepper
4 eggs, separated
1 1/2 lbs Jack cheese, sliced

Remove seeds from chiles and pat dry. Flatten half of them in the
bottom of a 9x13 inch pan. Cover with slices of half of the cheese.
Add another layer of chiles and the rest of the cheese. Beat egg
yolks. Add milk, flour, salt and pepper to taste. Beat egg whites
until stiff. Fold into egg yolk mixture. Pour over chiles and
cheese. Bake at 350 degrees covered for 1 hr. Pour tomato sauce
over top of casserole, cover and bake another 30 minutes.

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