Chile Relleno Casserole

This past weekend was one of my favorite of the year! It was the semi-annual General Conference for The Church of Jesus Christ of Latter-day Saints, which is when the prophet, President Monson, and other leaders of our church give guidance and counsel in a live television broadcast. Which, practically translated, means we get to watch church on tv from the comfort of our family room. Which also means we get to have a nice, relaxing, BIG brunch together as a family. So, I'll be posting a few recipes from our big breakfast yesterday, the first of which is this hearty, satisfying, comfort-food breakfast casserole. I also love making this for a quick, easy dinner. One resolution I came away with this weekend?(Well, ok, besides eating healthier this week to make up for our food-fest.) To look for more opportunities to be kind to someone, and to have the courage to help someone in need. Oh, does that count as two?

Chile Relleno Casserole

2 cans diced green chiles
shredded cheese
tortillas, corn or flour is fine(4-6, depending on size)
chopped onion, sauteed until soft(optional)
6 eggs
1 can evaporated milk
4 Tbs flour
Tony's Creole Seasoning

Spray a 9x13 pan with baking spray. Layer 1 can of chiles, half of onions, a few handfuls of cheese, and half the tortillas(broken up into small pieces). Repeat for 1 more layer. In a bowl, whisk together eggs, milk, flour and seasoning. Pour over layers. Bake in a 350 degree oven for 30 minutes, until eggs are set. Serve with salsa!