Chili Relleno Casserole

27 ounces green chilies 1 can, whole chilies
1½ pounds ground beef
1 onion finely chopped
1 pound grated cheese monterey jack or white cheddar (or pick your favorite)
12 corn tortillas
16 ounces refried beans

4 eggs beaten well
¼ cup flour
½ cup evaporated milk small can
2 teaspoons hot sauce
¼ teaspoon paprika
¼ teaspoon onion powder
1 teaspoon salt

Prepare a 9 x 13 inch pan by spraying it with cooking spray, and set aside.

In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder together, whisk until combined. Set aside.
In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes.

Add refried beans to the pan with the ground beef, and mix meat and refried beans together until full incorporated. Cut tortillas in 1 inch wide strips. Place ½ the tortillas to form a layer of the strips into the bottom of a greased 9×13 inch baking pan.

Layer ½ the green chilies over the strips evenly.
Layer ½ the cheese, then add a second layer of tortillas, then another layer of green chilies. our egg mixture topping over the top.

Spread meat and beans over egg mixture. Sprinkle remaining cheese over the top. Cover with foil, and bake at 375 degrees for 45 minutes, remove the foil for the last 5 minutes.
Servings: 8

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