Chicken Chile Relleno Casserole

Rinse and remove the seeds of the chiles. Set aside. Beat together the egg yolks with flour, evaporated milk, and salt. Set aside. Beat egg whites until fluffy. Fold egg whites into egg yolk mixture.

Begin layering ingredients. In a 9×13 baking pan, start with a layer of chiiles, then half of the chicken, and the jack cheese, then the next layer of chiles, the remainder of the chicken and the cheddar cheese. Pour the egg mixture over the top and bake for about 40-45 minutes (or until golden brown) at 350ºF. Top with tomato sauce and bake another 15 minutes. Serve with warm tortillas.