chile rellenos casserole

Mmmm....
Again, you should know by now that I'm from Texas.  And we Texans love chile rellenos.  Chile Rellenos, at least Tex-Mex style, is a poblano pepper, stuffed to the max with cheese, dredged in egg, and fried up till it's nice and crispy! 
But, I'm trying to steer clear of fried things.  So, let's redo.  Since breakfast is probably my favorite meal of the day, (besides dessert, naturally.) I wanted to find something that has all the same flavors but none of the greasy, heaviness. 
Voila!  Thank you, once again, Pioneer Woman!  You have saved me!  I tweaked her recipe, served it with warm corn tortillas, and here it is!  Enjoy!

Chile Rellenos Casserole

Serves 4.

6 canned, whole, roasted, peeled, and seeded green chiles (Old El Paso canned whole green chiles)
1 1/2 cups grated cheese, either Monterey Jack or Colby Jack
2 extra large eggs
1 cup whole milk
Salt and pepper, to taste
1/2 teaspoon paprika
1/8-1/4 teaspoon cayenne, to taste
Warm corn tortillas, for serving

Preheat your oven to 350*.
Drain the chiles, remove any seeds remaining, and cut them in half, longwise.  Pat dry with paper towels.  Set aside.

Whisk together eggs, milk, salt, pepper, paprika, and cayenne.

Lay a single layer of the chiles on the bottom of an 8x8" baking dish.
Top chiles with half of the grated cheese.
Repeat with another layer of chiles and another layer of cheese.
Pour egg mixture all over the top.

Place casserole into a larger baking dish or baking sheet.  (an 8x8" dish will fit very well into a 9x13")
Pour in 1/2 inch of water into the larger dish.
Bake for 45-60 minutes until no longer jiggly in the center.

Cut a slice or square and put in a warm, corn tortilla and enjoy!