Chicken Chile Rellanos (From Joyce Crawford modified by Janet Berryman)

2 cooked, boneless, skinless chicken breasts (or use any leftover chicken or canned chicken or frozen chicken tenders)
4 ounce can chopped green chiles
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 eggs
3 tablespoons flour
milk
1/2 cup salsa
jalapeno peppers, chopped
anaheim peppers, chopped
Preheat oven to 375 degrees. Shred chicken into bottom of 9 X 13 pan. Spread chiles evenly over chicken. Ad peppers to taste. Cover with cheeses. Beat eggs, flour and enough milk to make a thin batter. Pour over layers. Top with salsa. Bake covered with foil for 45 minutes. Enjoy!