Chile Relleno Casserole

Ingredients

cooking spray
4 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs
1 (5 ounce) can evaporated milk
2 tablespoons tapioca flour
½ cup milk
1 (10 ounce) can green enchilada sauce

Directions
Preheat the oven to 350 degrees F.
Grease an 8×8-inch baking dish with cooking spray.
Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses. Continue layering chiles and cheese.
Mix together eggs, evaporated milk, and tapioca flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour the mixture over the layers chiles and cheese.
Bake in the preheated oven for 25 minutes. Remove and pour enchilada sauce over the top, bake for an additional 15 minutes.
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.

Recipe modified from: All Recipes