Chili Rellenos Casserole

From That Skinny Chick Can Bake

• 8 eggs
• ½ cup milk
• 2 tablespoons flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• A pinch of red pepper flakes, optional
• 3 7-ounce cans of whole green chilies, split open
• 1 pound shredded cheese, I used mild white cheddar

1. Grease an 8 x 8 or 9 x 9 inch pan (or similar sized casserole dish).
2. Beat together, eggs, milk, flour and seasonings.
3. Layer a third of the chilies, then a third of the cheese and repeat.
4. Pour egg mixture over cheese.
5. Let rest for about a half hour while you preheat the oven to 350º.
6. Bake for 40-45 minutes, Let sit 20 minutes before serving