Chili Rellenos Casserole - cooking recipe

Ingredients

2 or 3 cans (7 oz. each) chopped California green chilies
4 corn tortillas, cut in wide strips
1 lb. Monterey Jack cheese, shredded
1 large tomato, chopped
8 eggs
1/2 c. milk
1/2 tsp. each: salt, pepper, cumin and garlic powder
1/4 tsp. onion salt

Preparation

Lay half the chilies in bottom of well-greased 9-inch square baking dish.
Top with 1/2 the tortilla strips and 1/2 the cheese. Arrange tomatoes on top.
Repeat the layers, using up all the remaining ingredients (chilies, tortillas and cheese).
Beat together eggs, milk and spices.
Pour evenly over casserole. Sprinkle lightly with paprika, if desired.