Chili Relleno Casserole - cooking recipe

Ingredients

1 (7 ounce) can whole green chilies, drained (or 2 cans CHOPPED green chilies)
4 cups grated mixed cheeses (sharp Cheddar, Jack, Asiago, Pepper-Jack, Parm, WHATEVER)
2/3 cup fresh cilantro leaves (chopped-believe Brits call it \"coriander leaves?\")
1 large roma tomato, seeded, juiced, chopped
1 onion, diced (sweet, Saute' if you have time)
4 eggs, separated, yolks in a small bowl, whites in a large bowl
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup milk
1/4 cup flour (or corn masa flour)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated
1/4 cup sour cream
1 (8 -10 ounce) can enchilada sauce

Preparation

Preheat oven to 350\u00b0. Spray a 9 x 9 casserole dish with non-stick vegetable spray (Pam) - especially the SIDES and top edges. If using whole chilies, split them open. Either way, cover the bottom of the dish with chilies.
In a bowl, toss together the grated cheeses, tomato, olives, onions, and 3/4 of the cilantro. Place in the casserole dish, over the chilies. Drizzle about 1/3 of the can of enchilada sauce over this.
Separate eggs yolks from whites. Beat the egg whites until very frothy, but.
not too stiff and meringue-like. In a separate bowl, combine yolks, milk, flour, cumin, chili powder, salt and pepper. Fold egg whites into the yolk mixture, and pour this combination onto the casserole.
Drizzle with remaining enchilada sauce. Bake 20 minutes. Top with Parmesan. Bake another 15-20 minutes, until top is golden-brown-and-delicious. Cool for 10+ minutes before serving. Top with dollops of sour cream and chopped fresh cilantro.