1 (16 ounce) package shredded Mexican style cheese, divided
1 (5 ounce) can evaporated milk
1/2 cup milk
2 tablespoons flour
1 (10 ounce) can enchilada sauce
Preheat oven to 350 degree. In 13x9 inch baking dish, arrange one can of whole green chile peppers in single layer in bottom on dish.
Sprinkle 1/2 of the cheese over top.
Arrange remaining chile peppers over top of cheese.
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