Chili Relleno Casserole

I modified a recipe from Bon Appetit to come up with this.  It egg-y, so can be served for a brunch or light dinner.  It's one of those dishes that don't need chopping, dicing or saute-ing prep and can be prepared in advance, which makes it perfect to throw together at the last minute or bring to a pot luck.

Serves 8.

8 eggs
1/2 cups milk
1/2 teaspoon pepper
1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Pinch cayenne or red pepper flakes

3 7-ounce cans whole green chilies, split open

4-5 corn tortillas cut into strips

4 cups shredded cheddar (about 1 pound)

Enchilada sauce (optional)

Lightly grease 9x9-inch glass baking dish. Beat first 8 ingredients in medium bowl to blend. Arrange chilies, tortilla strips and cheese in 2 layers, reserving ¼ cup cheese for top of casserole. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 35 minutes.  Cover lightly with enchilada sauce and cheese if desired, bake another 5 minutes. Cool 10 minutes and serve.