Chile Relleno Casserole

• (10 ounce) cans whole green chilies↗2
• monterey jack cheese, grated↗8 ounces
• sharp cheddar cheese, grated↗8 ounces
• eggs↗5
• milk↗3⁄4 cup

  I used 2% reduced fat

• all-purpose flour↗1⁄2 cup
• dried oregano↗1 teaspoon
• paprika↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350 °.

2. 2

   Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside.

3. 3

   Remove chilies from the first can. Use a sharp knife to slice down one side to “butterfly” them. Arrange them evenly across bottom of the baking dish (or skillet).

4. 4

   Sprinkle 1/3 of cheese over the top.

5. 5

   Open the second can of chilies and do the same butterfly them and layering them over the cheese.

6. 6

   Sprinkle ½ of remaining cheese over top of chilies.

7. 7

   Meanwhile, crack eggs into medium bowl.

8. 8

   Add milk, flour, oregano, paprika, salt and pepper.

9. 9

   Use a hand mixer to mix ingredients until well combined.

10. 10

    Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.