6 servings; 385 cal/serving
27 ounces whole green chiles , canned
~12 oz shredded cheese (cheddar, jack, mozzarella blend worked well)
2 eggs
1/2 cup all purpose flour
1½ cups milk
1/2 teaspoon baking powder [matt added]
1/2 teaspoon paprika [matt added]
1/2 teaspoon chili powder [matt added]
1/2 teaspoon garlic powder [matt added]
1/2 teaspoon oregano [matt added]
1/2 teaspoon onion powder [matt added]
1 teaspoon salt
1/2 teaspoon black pepper
Spray a 9x9 inch baking dish with non-stick spray.
Slice whole canned green chiles wide open, rinse out any seeds, then drain.
Arrange 1/3 of the chiles in the bottom of the dish.
Sprinkle 1/3 of the cheese on top.
Repeat for 2 more layers.
In a large bowl, whisk together eggs, milk, flour, baking powder and spices until fully blended.
Pour this mixture over the casserole, distributing evenly.
Bake uncovered at 350 degrees for 30 minutes, until golden brown on top.
Let set for 5-10 mins.
https://www.thegratefulgirlcooks.com/easy-chile-relleno-casserole/