Easy Chili Relleno Casserole 

Ingredients:

2-3 (4 ounce) cans whole roasted green chiles (or one large 27 oz can for a double batch), rinsed, patted dry, and seeds removed. You can also substitute with 2-3 small cans of chopped green chiles.
½ lb Monterey Jack cheese, sliced into sticks (or try other cheeses like pepper jack, cheddar, or cotija)
2 large eggs
½ cup all-purpose flour (or substitute with a good 1:1 all-purpose gluten-free flour)
1 teaspoon kosher salt (and pepper, if desired)
2 cups milk (whole milk recommended)
Extra cheese, grated, for sprinkling on top
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Chiles:
If using whole roasted green chiles, rinse them, pat them dry, and remove the seeds. Lay them flat in a greased 9x13 inch baking dish.
Add Cheese:
Place the sliced Monterey Jack cheese sticks evenly over the chiles.
Make the Egg Mixture:
In a mixing bowl, whisk together the eggs, flour, kosher salt, and milk until smooth and well combined.
Pour Over Chiles:
Pour the egg mixture evenly over the chiles and cheese in the baking dish.
Add Extra Cheese:
Sprinkle extra grated cheese on top for a delicious cheesy crust.
Bake:
Bake in the preheated oven for about 30-35 minutes, or until the casserole is set and golden brown on top.
Serve:
Let it cool for a few minutes before slicing. Serve warm and enjoy!