Easy Chiles Rellenos

Easy Chiles Rellenos
	2 4 ounces chopped green chilies, undrained 1 pound Monterey Jack cheese, cut into 1/2-inch cubes 1 2 ounce sliced ripe olives 4 large eggs 1/2 cup milk 1/2 teaspoon dry mustard 1/4 teaspoon salt
Layer one-third each of green chiles, cheese, and olives in a greased 11- x 7-inch baking dish. Repeat layers twice. Combine eggs and remaining 3 ingredients in a medium bowl; pour over cheese mixture. Bake, uncovered, at 325 degrees for 35 minutes. Remove from oven, and let stand for 5 minutes before serving. Cut into squares to serve.

Layer one-third each of green chiles, cheese, and olives in a greased 11- x 7-inch baking dish. Repeat layers twice. Combine eggs and remaining 3 ingredients in a medium bowl; pour over cheese mixture.
Bake, uncovered, at 325 degrees for 35 minutes. Remove from oven, and let stand for 5 minutes before serving. Cut into squares to serve.