Chili Relleno Casserole

Here is a family favorite that is a wonderful main dish, but I also often serve it as a side with Roast Beef, or with Mexican food.   I usually make a huge batch, because it goes fast.  You can cut the recipe in half if you would like, or make two smaller pans; One for dinner and one for the freezer.... but I always just make the one big ol pan, and it is never too much. 
Chili Relleno Casserole

2 and 1/2 pounds whole green chilies or approximately 24 whole chillies (a little more or less is okay) Update: I just made this with store bought green chills and this is how many I used 2  27 oz cans whole green chills (this is a little over 3 pounds total).

2 pounds Cheddar  or Monterrey Jack Cheese (8 cups), shredded

18 eggs

1 and 1/2 cup milk
1 and 1/2 cup  half and half
1/2 cup flour

sour cream

Layer chilies and cheese in a greased 10 x 14 casserole or lasagna pan.  (Lay the chilies out open and flat , side by, then cover with cheese).  Repeat a second layer.  In a mixing bowl, whip eggs, flour and milk, together;  I usually use a hand held blender, which , I think, does the best job;  Pour  this over the cheese and green chilies.

Bake at 350 degrees for about 50 minutes, or until lightly golden brown and firm.

Cut into  squares and serve with a dollop of sour cream and/or salsa.

  Lay first layer of chills down like this; but add more to fill in the gaps.

...then cover with first layer of cheese.

Add a second layer of chilies, and then a final layer of cheese.

In a large bowl, put eggs, flour and milk....

Blend with hand held blender or mixer until well blended.

Pour egg mixture over cheese and chilis.

  Bake at 350 degrees for about 50  minutes; or until puffy, lightly browned  and  firm.

Cut into  squares 

Serve with sour cream.
 Enjoy.