Super Easy Chile Relleno Casserole

• 4 eggs
• 1 12 cups milk
• 2 tablespoons all-purpose flour
• 12 teaspoon pepper
• 14 teaspoon salt
• 2 12 cups whole green chilies, split open and cut into big pieces (you get about 2 1/2 cups of chiles from two quart bags)
• 12 corn tortillas, cut into quarters
• 4 cups cheddar cheese, grated (about one pound)
• 3 cups monterey jack cheese, grated (about one pound)

1. Preheat oven to 350 degrees.
2. Lightly grease 9x13-inch glass baking dish.
3. Beat first five ingredients in medium bowl to blend.
4. Arrange one third of the chiles in prepared dish, covering bottom completely.
5. Sprinkle with one-third of each cheese, then cover with one layer of tortillas.
6. Repeat layering twice.
7. Pour egg mixture over cheese.
8. Let stand 30 minutes (can be prepared one day ahead.
9. Cover and refrigerate).
10. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
11. Cool 20 minutes and serve.
12. Note: I mix it up a bit - sometimes use all mild Anaheim, sometimes mix in a few warmer chiles.
13. Enjoy!

eggs, milk, flour, pepper, salt, green chilies, corn tortillas, cheddar cheese, cheese

Taken from www.food.com/recipe/super-easy-chile-relleno-casserole-394030 (may not work)