Chilies Rellenos Casserole

I found 9 RZ recipes for this type dish, but none at all like it & it sounds so good to me! I found it in the "Tasty Holiday Gifts" cookbook SusieQusie spotted at a bookstore in Dallas recently. From their intro: "This spicy Chilies Rellenos Casserole is a great new way to serve eggs at Easter & it's easy to reheat for a delicious brunch dish! The quiche-like casserole features a "crust" of green chilies + a cheesy egg filling & is served w/sour cream & salsa." Since this is a meatless dish, I see spicy grd pork patties as a good side or even some yummy & well-cooked chorizo sausage as a good add to the dish. I would personally make this yr-round if I could, but I rarely see green chilies here & may have to wait for another visit to SQ in Dallas to enjoy it. (Times were not given & have been estimated)

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)
• 1  tablespoon butter or 1  tablespoon margarine
• 1⁄2 cup onion (chopped)
• 8  eggs
• 1  cup sour cream
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 6  corn tortillas (5 1/2 in size, cut into sml pieces)
• 2  cups  shredded monterey jack cheese (roughly 8 oz by weight)
•  sour cream (to serve as garnish)
•  salsa (to serve as garnish)

Directions

1. Preheat oven to 350°F.
2. Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
3. In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
4. In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
5. Stir in tortilla pieces + cheese & pour over chilies.
6. Bake 25-30 min or till a knife inserted in the center comes out clean.
7. Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
8. TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.