Spray 13 x 9 x 2" pan with non-stick cooking spray. Remove stems (if needed) and seeds from peppers. Slit them down the side and lay them flat on paper towels and dab dry.
Layer of chilis on the bottom. Then layer with cheese. Continue until all chilis and cheese are used, ending with a cheese layer.
Beat eggs until very thick. Add flour and milk and mix until well blended. Add some salt to taste and pepper if you like. Pour over casserole.
Bake at 350 °F (175 °C) for about 40 minutes until top is golden brown.
Pour can of tomato sauce over casserole and continue to bake for another 15 minutes.
Take casserole out of oven and allow to rest for at least 20 minutes before cutting. Serve warm with a dollop of sour cream.
Note: you can use whatever chilis (mild, medium or hot) you prefer as well as a Mexican mix of cheese. You can spice up tomato sauce with chili powder, onion, garlic, oregano, cumin, etc and also sprinkle a bit of cheese on top for a nice look.
There are 215 calories in 1 serving of Chili Rellano Casserole.