Chiles Rellenos Casserole

Annie had asked for this recipe, and I finally found a moment to type it up. Enjoy!

CHILES RELLENOS CASSEROLE

2 to 3 cans (4 ounces each) whole green chilies, drained
4 flour tortillas (6-inch size), cut in 1-inch strips*
1 cup (or less) shredded mozzarella cheese
1 cup (or less) shredded cheddar cheese
6 eggs
3/8 cup milk
Garlic powder to taste
1/4 tsp. ground cumin
1/4 tsp. pepper
Paprika
Salsa

Grease or spray a 9-inch square baking dish. Cut along one side of each chili and open it up so it will lie flat. Place half of the chilies in the baking dish. Layer with half of the tortilla strips and then half of the mozzarella and half the cheddar. Repeat the layers. In a bowl, beat the eggs, garlic powder, cumin and pepper. Pour over the layered items in the baking dish. Sprinkle with paprika.

Bake uncovered at 350º for 40 to 45 minutes, our until puffy and a knife inserted 2 inches from edge comes out clean. Let stand 10 minutes before cutting into squares. Serve with salsa.

* I had larger tortillas on hand so I used 3 10-inch ones. I cut them in half before cutting into 1-inch strips. I’m sure everyone knows that the easiest way to cut tortillas is with scissors.

This is adapted from Light & Tasty magazine and is most delicious! The two of us polished this off at one sitting. I had 2 1/2 squares of it (I had cut it in 9 squares to serve) and, well... you know who ate the rest. You may double the recipe and bake it in a 13 x 9-inch baking dish instead.