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. Preheat the oven to 350°F. Spray a 9 X 13-inch baking dish with nonstick cooking spray.
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. 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. 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. Bake, uncovered, 30-40 minutes, or until center is set. Let stand 10 minutes before cutting.