Chili Relleno Casserole

I got this recipe from my friend Debbie who calls it "The Chili Egg Thing that's Good". Can sizes listed for the salsa are estimates. My directions didn't have ounces listed

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2 (4 ounce) cans  Ortega green chilies, diced
• 2  eggs, beaten
• 3  cups milk
• 1  cup Bisquick
• 1  lb sharp cheddar cheese, grated
• 1 (4 ounce) can green chili salsa
• 1 (14 ounce) can tomatoes
• 1 (4 ounce) can salsa, suprema
• 1⁄2 lb sharp cheddar cheese, grated

Directions

1. Beat eggs until frothy, add milk and Bisquick, Mix chili and cheese with a fork. Spread into a buttered casserole dish. Pour Bisquick mixture over chili and cheese, Mix lightly. Bake at 350°F for 45 minutes.
2. Mix green chili salsa, tomatoes, salsa suprema and cheddar cheese for the sauce, heat in pan on stove top until the cheese is melted. Pour over casserole.