Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 21 ounces | Green chili peppers -- |
| \N \N | Rinsed |
| ¾ pounds | Shredded Monterey Jack |
| \N \N | Cheese |
| ¾ pounds | Shredded Colby cheese -- |
| \N \N | Longhorn style |
| 3 \N | Whole eggs |
| 3 tablespoons | Flour |
| 6 ounces | Evaporated milk |
| 6 ounces | Taco sauce -- bottled or |
| \N \N | Canned |
In a 9- by 12-inch casserole, continuously layer 3 small cans chilies, split and laid flat, and the two cheeses until all ingredients are used, ending with cheese on top. In a separate bowl, blend eggs, flour and unsweetened condensed milk. Pour mixture over chili-cheese.
Bake 350F for 30 minutes. Top with taco sauce and bake 30 minutes more.
Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders