Chile Relleno Casserole

Ingredients

• 8 whole(s) flour tortillas
• 8 whole(s) green chilies roasted and peeled
• 2 cup(s) cheddar or jack cheese grated
• 6 whole(s) eggs
• 1/2 teaspoon(s) Ancho chile powder
• 1/2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper

Preparation

1. Cook the flour tortillas if they are not already cooked. Stem and seed the green chiles and open flat. Beat the eggs with a tablespoon of water and the chile powder, cumin and salt and pepper. Spray a 9X13 inch baking dish with oil and lay two of the tortillas in the bottom of the dish. Layer two of the green chiles and 1/4 of the cheese on top. Repeat layers, ending with tortillas. Pour the egg mixture evenly over the tortillas and top with more grated cheese.


2. Bake at 375 for 25-30 minutes. Let rest for about 10 minutes and cut into squares to serve.