CHILI RELLENO SOUFFLE

From Donna McCoy

CHILI RELLENO SOUFFLE

1 7 oz. can whole green chili's [I used chopped]
1 lb. cheddar cheese
1/2 lb. jack cheese
4 eggs
2 T. flour
1/2 tsp. salt
1 13 oz. can evaporated milk

Sauce:
1 small can tomato sauce
1/2 package taco seasoning mix

Wash seeds from chili in cold water. [I did not do this] Put chili's in bottom of buttered baking dish.
Grate cheese- sprinkle on top of chili's. Mix flour, salt, milk, egg and pour over cheese and chili's.
Bake 30 minutes at 350 degrees or until toothpick comes out clean. Mix taco sauce and tomato sauce and pour on top and bake for 5 more minutes. "It's Oh so good!"