Puffy Chile Relleno Casserole - cooking recipe

Ingredients

2 or 3 cans (7 oz. each) whole green chiles
4 corn tortillas (6 to 7 inch diameter), cut into wide strips
4 c. (1 lb.) shredded Jack cheese
1 large tomato, seeded and sliced
8 eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. onion salt
paprika

Preparation

Remove and discard seeds from chiles; lay half the chiles in bottom of a well-greased 9-inch square baking dish.
Top with half the tortilla strips and half the cheese.
Arrange tomato slices on top.
Repeat layers, using remaining chiles, tortillas and cheese.