Chile Relleno Casserole

Ingredients:

2 pounds Cheese (grated)	Green Chiles (whole)
8 L/XLs Eggs	1 pint Sour Cream

Directions:

1.	Layer chile and cheese in 2 layers in a 9x13 pan.
2.	Separate eggs.
3.	Whip egg whites until stiff and forms peaks.
4.	Whip yolks until golden and thick.
5.	Beat in sour cream.
6.	Fold yolk mixture into beaten egg whites.
7.	Place over chiles and cheese.
8.	Bake for 50-60 minutes.

Comments:

Casserole can be frozen after it is baked, then warmed in a microwave
and served.

Chiles are all different sizes and levels of heat. In most
areas, you can purchase Poblano or Anaheim chiles (both mild). Depending
on the level of heat and flavor you want, layer as few or as many chiles
as you deem necessary. Chiles should be skinned prior to being put in
the casserole.