Chili Relleno Casserole Recipe

1 cup skim milk

1/3 cup all purpose flour

2 eggs, lightly beaten

3/4 lb. shredded cheddar cheese

3/4 lb. canned crushed tomatoes

1/4 cup salsa

4 large flour tortillas, warm

375 F. Dry chiles with paper towels. Whisk together milk, flour and eggs in a mixing bowl. Season with salt to taste. Place half the chiles in the bottom of a baking dish. Sprinkle with half the cheese. Pour half the batter over the cheese. Repeat with remaining chiles, cheese and batter. Place in oven and bake

30 minutes. Combine tomatoes and salsa in a bowl. Pour over casserole. Bake another

30 minutes or until mixture is set. Serve with tortillas.