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Chilis Relleno Casserole 1 layer chopped green chiles (2 small cans) 10 oz. Monterey Jack cheese (shredded) 1 1/2 lb. ground beef (seasoned) 10 oz. Cheddar cheese (grated) 2 tbsp. flour 2 eggs 1 (14 oz.) can evaporated milk 1/2 tsp. salt 1 can tomatoes (or sauce) In a 9 x 13 inch pan, layer green chiles, Jack cheese, ground beef and Cheddar cheese. Mix flour, eggs and 14 ounces can evaporated milk and 1/2 teaspoon salt and pour over above. Bake uncovered at 350 degrees for 45 minutes. Pour tomatoes and green chiles over top (or tomato sauce) and bake for 15 minutes more.