Chile Relleno Casserole - cooking recipe

Ingredients

2 (10 ounce) cans whole green chilies
8 ounces monterey jack cheese, grated
8 ounces sharp cheddar cheese, grated
5 eggs
3/4 cup milk (I used 2% reduced fat)
1/2 cup all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

Preheat oven to 350 \u00b0.
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.
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).
Sprinkle 1/3 of cheese over the top.
Open the second can of chilies and do the same butterflying them and layering them over the cheese.
Sprinkle 1/2 of remaining cheese over top of chilies.
Meanwhile, crack eggs into medium bowl.
Add milk, flour, oregano, paprika, salt and pepper.
Use a hand mixer to mix ingredients until well combined.
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.