Chiles rellenos pie

Ingredients:

14 oz. canned green chiles (2 cans)
1 lb. Monterrey Jack cheese, sliced
1 lb. Cheddar cheese, sliced
4 teaspoon whole wheat flour
1 cup evaporated milk
1 cup sour cream
4 eggs
1 cup cooked chicken or turkey, diced
2 cup mild salsa

Preparation:

Preheat oven to 350 F.
Cut chiles open and line a 9×13-inch baking dish with them.
Layer both cheeses evenly over chiles.
Add any remaining chiles over the cheese layer.
Mix the flour with a small amount of the milk. Using a wire whisk, make a smooth paste.
Mix in the remaining milk and sour cream.
Beat in the eggs, one at a time and add the diced meat.
Pour mixture over chiles and cheese.
Bake for 30 minutes at 350 F.
Pour salsa over top and bake an additional 15 minutes.