Speedy Chile Casserole ? Kelly Campillo

2 eggs, beaten 2 cups whole milk 1/2 cup flour 1 teaspoon salt 2 pounds Monterey jack sliced thinly 2 cans (4 ounces each) green chiles, choppedHeat oven to 325 degrees. Butter the bottom and sides of a 9-by-13-inch glass casserole dish.In a medium bowl, combine eggs, milk, flour and salt.Divide cheese into fourths and layer one quarter of the cheese on bottom of prepared pan. Sprinkle with half a can of the chiles. Continue to layer until cheese and chiles are used. Pour milk mixture over all. Bake 50-60 minutes or until brown and puffy and a toothpick inserted in the middle comes out clean.Serves eight to 10 as side dish; about 32 as an appetizer.Nutrition values per serving: 416 calories, 30 g fat (19 g saturated), 10 g carbohydrates, 0 fiber, 26 g protein, 130 mg cholesterol, 775 mg sodium.