1 lg. can (#303) cooked chilies
1 lb. Mozzarella cheese
1 onion, chopped
1 (16 oz.) pkg. frozen corn
2 cans stewed tomatoes
1 pt. sour cream
1 - 1 1/2 c. grated cheddar cheese

Slice open chilies. Cut Mozzarella cheese into spears. Stuff cheese spears into chilies. Lay in bottom of 10"x13" pan. Cut the stuffed chilies into 1 1/2" lengths. Chop one onion, over chile/cheese layer. Spread a 16 ounce package of frozen corn over that. Drain and save juice from 2 cans stewed tomatoes. Spread the stewed tomatoes over the corn. To the reserved juice mix well 4 heaping tablespoons flour. Pour over the casserole and be sure some reaches all the way to the bottom; cover thoroughly with the juice and flour mixture.

Bake 20 to 25 minutes at 350 degrees until the cheese melts and is bubbly. Remove from oven; spread one pint of sour cream over top. Sprinkle 1 to 1 1/2 cups grated cheddar cheese over that. Return to oven for 3 to 5 minutes until cheese melts.