Puffy Chile Relleno Casserole
2-3 cans chilies
4 corn tortillas, cut into strips
1lb shredded cheese
1/2 cup milk
salt/pepper/cumin/garlic powder/onion powder (I used about 1 T taco seasoning)
Layer tortillas, chilies, tortillas, chilies in a greased 9x13pan. Then sprinkle with cheese. In a bowl combine eggs, milk and spices. Pour egg mixture over tortilla/chili/cheese layers. Bake at 350 for about 40minutes. Let rest 10minutes before cutting.