Eggs Chili Relleno Casserole

We grew Anaheim and other peppers again this year. 

This is our favorite quick and easy way to use them.

Eggs Chili Relleno Casserole

1/2 lb. cheddar or jack or pepper jack cheese
1 can (7 oz.) green chilies (cleaned and sliced or diced rellenos...or we use fresh!)
1 can (4 oz. ) green chilies

12 eggs

1 pint sour cream

1 t. salt

Cut cheese and chilies in strips. Place in bottom of 9 x 13" pan, coated with cooking spray. Beat eggs with sour cream. Pour into pan. Refrigerate overnight (uh...we never have : ). Bake 45 min., or until toothpick comes out clean. Serves 8.

by Dee, wife of Barbara's son Scott