Chile Relleno Casserole

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   ["Preheat oven to 350 u00b0.", "Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside.", "Remove chilies from the first can. Use a sharp knife to slice down one side to ""butterfly"" them. Arrange them evenly across bottom of the baking dish (or skillet).", "Sprinkle 1/3 of cheese over the top.", "Open the second can of chilies and do the same butterflying them and layering them over the cheese.", "Sprinkle 1/2 of remaining cheese over top of chilies.", "Meanwhile, crack eggs into medium bowl.", "Add milk, flour, oregano, paprika, salt and pepper.", "Use a hand mixer to mix ingredients until well combined.", "Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving."]

* Per serving · 4 servings · Values may vary.