Chili Rellenos Casserole - cooking recipe

Ingredients

2 or 3 cans whole green chiles
4 corn tortillas, cut in wide strips
1 lb. Jack cheese, shredded
1 large tomato, sliced
8 eggs
1/2 c. milk
1/2 tsp. each: salt, pepper, ground cumin and garlic powder
1/4 tsp. onion salt
paprika

Preparation

Remove some seeds from chiles.
Lay 1/2 the chiles in bottom of well-greased 9-inch square pan.
Top with 1/2 the tortilla strips and 1/2 the cheese.
Top with tomato slices.
Repeat layers of chiles, tortillas and cheese.