Junes Chile Relleno Casserole

Ingredients

• 3 cans fire-roasted whole green chiles (21 ounces)
• 1/2 pound sharp cheddar, grated
• 1/2 pound Monterey jack, grated
• 3 eggs
• 2 tablespoons flour
• 1 13-oz can evaporated milk
• 1 cup tomato sauce
• 1 cup enchilada sauce (choose the spice level you desire)
• 3 cups diced cooked meat (leftover chuck roast is perfect)
• 2 tablespoons olive oil
• 1 large onion, diced
• 1/2 cup pepitas
• 3/4 cup raisins
• 1 apple, peeled and diced
• 1/2 cup beef stock

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