Easy Baked Chili Rellenos

4 eggs
1/2 cup sour cream
1 cups shredded Monterey Jack cheese
1 cups shredded Cheddar cheese
2 cans (4 oz.) diced green chilies
1 can (4 oz.) whole green chilies
1/4 teaspoon salt
2-3 drops Tabasco sauce, or to taste
Tomato, for garnish
Cilantro, for garnish

Beat together eggs and sour cream. Stir in cheeses, diced chilies, salt, and Tabasco
sauce. Spread mixture in a buttered 8×8 inch pan. Open whole chilies and arrange
on the surface of casserole. Bake at 350 degrees for 45 minutes or until golden
brown and a knife inserted in center comes out clean. Garnish with sliced tomato
and sprigs of cilantro.

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