Chile Relleno Casserole

Ingredients

• 4 (7 ounce) cans whole green chiles, (drained)
• 8 ounces Monterey jack cheese, (shredded)
• 8 ounces cheddar cheese, (shredded)
• 5 large eggs
• 1 1/4 cups whole milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1 cup enchilada sauce, (warmed)
• 1 cup sour cream
• 1 cup cilantro (roughly chopped)
• 1/2 cup green onions (thinly sliced)
• 2 medium tomatoes, (diced)

Instructions

1. 1

   Preheat the oven to 350°F. Spray a 9 X 13-inch baking dish with nonstick cooking spray.

2. 2

   Remove chiles from the can (4 cans), split in half lengthwise, remove seeds, and rinse. Lay on paper towels and pat to dry.

3. 3

   Add eggs (5), milk (1 1/4 cups), flour (1/4 cup), salt (1/4 teaspoon), pepper (1/4 teaspoon), and baking powder (1/2 teaspoon) to a medium bowl and beat until smooth.

4. 4

   Arrange a single layer of chiles in the prepared baking dish, cover the bottom completely. Sprinkle 1/3 of each cheese evenly over peppers. Repeat with two more layers. Pour egg mixture over chiles.

5. 5

   Bake, uncovered, 30-40 minutes, or until center is set. Let stand 15 minutes before cutting.